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COMPLIMENTS  OF 

A.   F.   JOHNSTON 
R'AIMCY 

SANTA  MONICA,  CALIF. 


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THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


EX  LIBRIS 

The   Jones   Family 


I 


NATURAL   FRTJIT  FLAV< 
OF  PERFECT  PU*.: 


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For  Flavoring  Ice  Or*®. 
.Pudding*  Custards.  Sauces, 
Jellies.  Syrups,  etc. 


PRICE  FLOORING  HTBACT  CO. 


30th  Edition 
COPYRIGHT,  1903 


DR.  PRICE'S 

* 

DELICIOUS  DESSERTS 


CONTA1NIN 


PRACTICAL  RECIPES 


Carefully  Selected  and  Tested 


EXCELLENT      SIMPLE      DELICATE 


PRICE  TLAVORING  EXTRACT  CO. 

NEW  YORK  CHICAGO 

ST.  LOUIS  SAN  PRANC1SCO 

Seat  free  to  oat/  oat  sending  their  Name  and  Address  fa  full. 


IN  ARRANGING  the  following  pages,  our  intention  has  been  to 
furnish  the  housewife  with  a  number  of  delicious  recipes  in  a 
simple,  practical  form.  We  have  endeavored  to  avoid  those  not 
pertaining  strictly  to  desserts,  hoping  to  make  this  work  of  practical 
utility.  Our  selections  have  been  made  chiefly  with  the  view  of 
obtaining  a  choice  and  tested  few,  rather  than  embarrassing  you 
with  a  useless  number  of  inappropriate  recipes.  Economy  has  not 
been  ignored  in  the  quantities  of  the  different  ingredients  employed, 
but  every  recipe  has  been  limited  to  the  exact  proportions  compat- 

• 

ible  with  the  best  results. 


THE  best  ingredients  are  not  only  essential  to  good  cooking,  but 
more  economical.  Many  persons  entertain  the  false  philosophy 
that  it  is  more  economical  to  buy  cheap  products  of  any  kind  than 
pay  a  reasonable  price  for  what  they  can  be  assured  is  first  class  in 
all  respects.  Obtain  the  purest,  and  economy  will  be  shown  in  the 
smaller  quantity  required.  Our  aim  has  been  to  meet  the  ever- 
increasing  demand  for  great  purity  in  articles  used  in  our  daily 
food.  Our  extensive  business  has  been  built  up  by  supplying  the 
housewife  with  the  best  and  purest,  and  consumers  who  are  willing 
to  encourage  our  efforts  are  invited  to  ask  for  Dr.  Price's  Delicious 
Flavoring  Extracts. 


THE  responsibility  for  inferior  flavoring  extracts  often  rests  with 
the  consumers  themselves,  as  they  seek  the  cheapest,  irre- 
spective of  quality.  This  desire  to  purchase  cheap  commod- 
ities has  greatly  promoted  food  adulteration.  Just  so  long  as  we 
are  constantly  striving  to  purchase  for  five  cents  that  for  which  we 
ought  to  pay  ten,  the  manufacturers  will  cater  to  our  wishes  and 
put  upon  the  market  something  that  can  be  sold  for  five  cents. 
Imitations  are  often  proclaimed  to  be  superior  to  the  genuine,  and 
humanity  goes  bravely  on  hoping  for  the  realization  of  the  impos- 
sible and  an  opportunity  to  get  something  for  nothing.  Good  goods 
cost  money;  poor  stuff  can  be  had  at  any  price.  Is  there  any  econ- 
omy in  a  cheap  flavoring  extract  of  which  you  must  use  double  the 
quantity  at  a  quarter  less  in  cost?  Pure  food  and  good  health 
accompany  each  other  and  are  worth  your  careful  consideration. 


DR.  PRICE'S  DELICIOUS  FLAVORING  EXTRACTS  have 
been  in  use  for  nearly  half  a  century.  They  have  acquired 
a  world-wide  popularity,  due  entirely  to  the  care  exercised  in 
their  manufacture,  every  stage  of  which  is  under  the  supervision 
of  an  experienced  chemist.  The  aroma  of  every  flavor  is  developed 
to  its  full  extent  by  a  process  known  only  to  ourselves.  Their  high 
degree  of  strength  makes  them  unexcelled  for  economical  cookery. 
The  fruits  from  which  they  are  made  are  selected  with  care,  and  all 
objectionable  substances  removed.  Chemical  compounds,  natural 
to  all  fruits,  which  disguise  the  true  flavor,  are  eliminated  by  our 
process,  thus  producing  an  extract  many  times  stronger,  more 
durable  and  delicious  than  any  other  in  the  market.  In  consequence 
ot  the  high  degree  of  purity  attained,  Dr.  Price's  Delicious  Flavor- 
ing Extracts  can  be  carried  in  stock  indefinitely  without  any  loss 
ot  strength  or  change  in  flavor.  Their  freedom  from  ethers,  poison- 
ous oils,  coal-tar  substances  and  artificial  coloring  removes  all 
danger  from  chemical  reaction,  assuring  their  healthfulness  and 
wholesomeness. 


VALUED   ENDORSEMENTS. 


"The  superior  quality  of  Dr.  Price's  Delicious  Flavoring  Extracts  does 
not  need  to  be  told,  as  the  name  is  a  sufficient  guarantee." 

MRS.  S.  T.  RORER, 
In  her  demonstrating  lectures  at  the  World's  Columbian  Exposition. 


"I  have  given  Dr.  Price's  Flavoring  Extracts  the  most  careful  trials,  and 
have  found  them  thoroughly  satisfactory,  both  in  strength  and  taste.  Every 
American  housewife,  who  wishes  to  have  the  certainty  of  achieving  the  best 
results  in  her  cookery,  should  use  these  Extracts." 

CHRISTINE  TERHUNE  HERRICK. 
Brooklyn,  N.  Y. 

"After  havi'ng  tested  the  various  articles  of  flavoring  extracts  in  the 
market,  I  unhesitatingly  pronounce  Dr.  Price's  Delicious  Flavoring  Extracts 
superior  to  all  others  in  strength  and  purity,  and  take  pleasure  in  recom- 
mending them  to  the  use  of  housekeepers  who  desire  good  cakes  and  well- 
flavored  custards,  creams  and  sauces."  ELIZA  R.  PARKER, 

Bedford  Springs,  Ky. 

"Since  using  Dr.  Price's  Delicious  Flavoring  Extracts,  I  unhesitatingly 
pronounce  them  the  finest  natural  flavors.  In  strength,  purity  and  delicacy 
of  taste,  they  are,  in  my  judgment,  unequaled." 

MARION  McBRIDE. 
In  "Cottage  Hearth." 

"We  have  much  pleasure  in  bearing  our  testimony  to  the  flavor,  aroma 
and  fine  quality  of  Dr.  Price's  Delicious  Flavoring  Extracts.  We  find  them 
to  be  of  exceptional  purity  and  free  from  any  deleterious  substance." 

THOMAS  HEYS. 
Professor  of  Chemistry.  Toronto  School  of  Medicine. 

PETER  J.  RICE. 

Analytical  and  Consulting  Chemist,  Ontario  School 
of  Pharmacy,  Toronto.  Canada. 


"I  have  examined  Dr.  Price's  Delicious  Flavoring  Extracts,  and   find 
them  to  be  of  rare  excellence."  PETER  COLLIER, 

Chief  Chemist,  Dept.  of  Agriculture,  Washington,  D.  C. 


"I  find  Dr.  Price's  Delicious  Flavoring  Extracts  exactly  what  they  are 
represented  to  be— true  and  pure  flavors,  free  from  impurities  and  hurtful 
ingredients."  H.  C.  WHITE. 

Prof.  Chemistry.  University  of  Georgia,  State  Chemist.  Athens,  Ga. 


"I  take  pleasure  in  renewing  my  endorsement  of  ten  years  ago  of  Dr. 
Price's  Delicious  Flavoring  Extracts,  that  I  find  the  same  strong,  pure  and 
of  natural  flavor,  obtained  from  pure  and  fresh  material." 

PROF.  M.  DELAFONTAINE. 
Analytical  and  Consulting  Chemist,  Chicago.  111. 


"I  am  so  well  pleased  with  Dr.  Price's  Delicious  Flavoring  Extract?  that 
lose  them  in  my  own  family  and  recommend  them  to  my  friends." 

R.  C.  KEDZIE. 

Professor  of  Chemistry,  Michigan  State  Agricultural 
College,  Lansing,  Mich. 


LEMON    AND  ORANGE. 


r  AMI  LIAR  as  we  are  with  these  fruits  we  have  probably  little 
considered  their  close  analogy.  In  their  cultivation  the 
condition  of  soil,  climate  and  entire  surroundings  are 
identical,  yet  they  give  two  deliciously  opposite  flavors. 
The  active  flavoring  principle  of  each  is  contained  only  in 
the  rind  or  peel  as  an  essential  oil.  It  is  from  this  peel  that  a  pure 
flavoring  extract  is  made,  the  pulp  never  being  used.  In  Sicily,  as 
in  no  other  place,  do  these  fruits  grow  nearer  to  perfection,  from 
which  country  the  essential  oil  or  flavoring  principle  is  mostly 
obtained.  In  extracting  the  oil  from  the  peel,  two  methods  are 
employed,  known  as  the  hand  or  cold  process  and  the  distilled. 
The  hand-pressed  oils  are  acknowledged  superior  for  flavoring  pur- 
poses and  of  greater  commercial  value.  The  method  of  extracting 
the  oils  by  hand  is  very  laborious  and  expensive,  necessitating  two 
days'  work  and  one  thousand  lemons  or  oranges  to  produce  one 
pound  of  oil.  Three  longitudinal  slices  are  first  cut  from  the  fruit. 
These  are  then  divided  transversely  and  the  peel  separated  from 
the  pulp.  This  peel  is  deprived  of  its  oil  by  pressing  the  exterior 
surface  against  a  sponge.  The  oil  vesicles  are  thus  ruptured  «and 
the  oil  absorbed  by  the  sponge.  When  the  sponge  becomes  thor- 
oughly saturated,  the  oil  is  squeezed  out  into  earthen  vessels.  The 
vessels  are  set  aside  until  the  oil  has  separated  from  the  water. 
When  this  is  complete  the  oil  is  decanted  off,  placed  into  coppers 
and  hermetically  sealed.  The  essential  oils  obtained  by  this  proc- 
ess are  of  a  yellowish  color  and  have  a  strong  fruit  odor. 

In  the  distilled  process  the  oils  are  liberated  by  rubbing  the 
fruits  on  a  coarse  grater.  The  grated  peel  is  then  distilled.  The 
product  thus  obtained  is  colorless,  of  an  inferior  quality  and 
cheaper  price.  On  account  of  the  expense  attached  to  the  produc- 
tion of  hand-pressed  oils,  they  are  frequently  found  mixed  with  the 
cheaper  distilled  oil,  as  well  as  adulterated  with  an  entirely  foreign 
oil.  One  of  the  most  common  adulterants  used  is  oil  of  turpentine. 
This  is  evidenced  from  the  fact  based  on  reports  that  a  single 
exporter  uses  ten  tons  of  oil  of  turpentine  a  year.  It  is  further 
instanced  from  the  fact  that  alleged  true  oil  is  sold  in  the  market 
at  a  price  below  the  actual  cost  to  produce  a  pure  oil.  In  a  pure 
extract  of  lemon  or  orange,  hand-pressed  oil  and  a  given  percentage 
of  peel  should  only  be  used.  Cheap  extracts  are  made  from  both 
inferior  and  foreign  oils  and  admixtures,  artificially  colored  with 
aniline.  The  manufacture  of  a  true  extract  of  lemon  or  orange  is 
much  more  intricate  than  one  would  suppose.  To  separate  the 
pure,  true  fruit  flavor  from  the  balsamic  matter  so  natural  to  these 
fruits  without  in  any  way  destroying  the  strength  or  natural  color 
necessitates  much  care  and  expense.  Years  of  costly  experiments 
favored  the  Price  Flavoring  Extract  Co.  with  a  process  for  so  doing. 
Under  this  secret  and  original  formula  all  the  inert  ingredients  are 
entirely  eliminated,  resulting  in  the  production  of  absolutely  pure 
extracts  of  an  intense  and  natural  fruit  flavor,  entirely  free  from 
artificial  or  coal-tar  coloring.  That  the  housewife  has  recognized 
this  is  proven  by  the  ever-increasing  demand  for  Dr.  Price's  True 
Extracts  of  Lemon  and  Orange. 


VANILLA    BEANS. 


THERE  are  several  varieties  of  vanilla  beans  in  the  market 
possessing  various  commercial  values  and  proper  purposes: 
the  Mexican,  Bourbon,  South  American,  Tahati  and  wild 
vanillas;  and  among  the  many  artificial  preparations  and 
substitutes  are  Tonka  or  snuff  beans,  vanillin,  coumarin  (coal-tar 
derivitives)  and  artificial  or  aniline  coloring.     These  inferior  beans 
and   substitutes  enter  wholly  or    are  component  parts   of   many 
alleged  vanilla  extracts. 

Prime  Mexican  Vanilla  should  only  be  used  in  the  manufacture 
of  food  preparations.  These  are  cultivated  in  the  province  of 
Vera  Cruz,  Mexico,  which  is  the  most  important  producing  country 
in  the  world.  These  beans  are  from  seven  to  nine  inches  long  and 
of  a  dark  brown  color.  The  plant  is  grown  from  cuttings  similar 
to  grape  vines,  also  from  seeds.  The  cuttings  are  planted  at  the 
foot  of  trees,  and  by  its  aerial  rootlets  the  vine  attaches  itself  and 
clings  to  the  tree.  The  production  of  these  beans  is  not  large  and 
they  are  consequently  held  at  a  very  high  price.  It  is  this  high 
price  that  induces  manufacturers  of  flavoring  extracts  to  substitute 
the  inferior  grades  of  beans  and  artificial  productions  mentioned 
above.  There  is  no  flavoring  extract  in  the  market  more  delicate, 
agreeable  to  taste  and  universally  used  than  Vanilla.  The  idea 
that  a  perfect  extract  of  Vanilla  can  be  easily  produced  is  so  absurd 
as  to  be  unworthy  of  notice.  Good  extract  is  impossible  unless  the 
best  Mexican  Vanilla  Beans  are  used,  properly  cured  and  aged, 
the  flavor  and  natural  color  properly  extracted  and  allowed  to  stand 
for  at  least  one  year  to  mature  before  offering  for  sale.  The  pure 
or  true  extract  has  not  a  decided  taste  or  smell,  which  is  a  distin- 
guishing feature  as  compared  to  the  strong,  rank  smell  of  an 
adulterated  extract  or  substitute.  Contrary  to  inferior  productions 
a  pure  extract  of  Vanilla,  properly  manufactured,  does  not  dete- 
riorate with  age,  nor  is  it  affected  by  the  heat  of  the  oven  or  in 
icings.  The  heat  used  in  baking  drives  off  the  spirits,  leaving  the 
flavor  permeated  through  the  cake. 

Thousands  of  pounds  of  the  finest  quality  of  Mexican  Vanilla 
Beans  are  consumed  annually  by  the  Price  Flavoring  Extract  Com- 
pany; more  than  by  any  other  makers  of  flavoring  extracts  in  the 
world.  It  is  by  their  use,  with  extreme  care,  and  by  a  process 
entirely  original,  combined  with  the  facilities  of  forty  years' 
experience  and  one  of  the  largest  and  most  completely  equipped 
laboratories,  that  DR.  PRICE'S  DELICIOUS  FLAVORING  EXTRACT  OF 
VANILLA  obtains  its  rare  excellence. 

6 


f«        * ~- 


SCENE   IN    MEXICO. 
GATHERING    VANILLA    BEANS    FOR    DR     PRICE'S    DELICIOUS    FLAVORING    EXTRACTS 


DELICIOUS  DESSERTS. 

DINNER. 

PA  f  T?* 

SPRING.  SUNDAY-          Italian  Cream: 35 

White  Sponge  Cake 15 

MONDAY —  Brown  Top  Pudding 30 

TUESDAY —  Baked  Apple  Dumpling 26 

WEDNESDAY — Graham  Pudding 27 

Lemon  Sauce 31 

THURSDAY —  Fruit  Charlotte 34 

Pink  and  White  Cake 17 

FRIDAY—  Maryborough  Pie 24 

SATURDAY —  Almond  Custard 33 

Lemon  Cookies 19 

A 

SUMMER.         SUNDAY-          Fruit  Cream 36 

Angels'  Food 15 

Roman  Punch « 

Almond  Drops 22 

MONDAY —        Cherry  Pie 25 

TUESDAY —       Peach  Cottage  Pudding 29 

Hard  Sauce 31 

WEDNESDAY — Strawberry  Short  Cake 26 

THURSDAY —    Pineapple  Sherbet 37 

Pound  Cake  No.  2 14 

FRIDAY —          Charlotte  Russe 34 

Ring   Jumbles 20 

SATURDAY-      Peach  Pie 25 

AUTUMN.          SUNDAY-          Peach  Ice  Cream 37 

Caramel  Cake 13 

MONDAY —  Railroad  Pudding 29. 

Foaming  Sauce 31 

TUESDAY—  Custard  Pie 24 

WEDNESDAY — Velvet  Blanc  Mange 32 

Sugar  Cookies 19 

THURSDAY —  Pumpkin  Pie 25 

FRIDAY-  Cocoanut  Pie 24 

SATURDAY —  Apple  Fritters 30 

White  Wine  Sauce 31 

WINTER.          SUNDAY-          Steamed  Berry  Pudding 30 

Hard  Brandy  Sauce 31 

Wine  Jelly 35 

Cream  Walnuts 41 

MONDAY —        Indian   Pudding 29 

TUESDAY —      Tipsy  Pudding 28 

WEDNESDAY — Victoria  Pie 25 

THURSDAY —    Delmonico  Pudding 29 

FRIDAY —          Neapolitan  Blanc  Mange 32 

SATURDAY —    Dr.  Price's  Tapioca  Cream 33 

8 


PAGE 


DELICIOUS   DESSERTS. 

TEA  OR  LUNCHEON. 

SPRING.  SUNDAY—         Lemon  Jelly 36 

Gold  Cake 14 

MONDAY —        Floating  Island. .............. 33 

Chocolate  Cake 16 

TUESDAY —      Sliced  Oranges. 

Philadelphia  Jumbles ...... ...  19 

WEDNESDAY — Boston  Cream '  Cakes 22 

THURSDAY-     Raspberry    Tarts    with    whipped 

cream. .... 25 

FRIDAY—  Cup  Custard 33 

Fruit  Cookies 19 

SATURDAY —    Baked  Sweet  Apples  with  whipped 

cream. 
Clove  Cake 12 

SUMMER,         SUNDAY-          Cream  Pie 24 

MONDAY—         Strawberries  and  Cream. 

TUESDAY —      Cream  Tarts 25 

WEDNESDAY — Raspberries  and  Cream. 

Cheese  Cakes 26 

THURSDAY —    Dr.  Price's  Tapioca  Cream. .......  33 

Sponge  Cake 15 

FRIDAY —          Spanish  Cream 34 

SATURDAY-      Orange  Jelly 36 

Tea  Cakes. 19 

AUTUMN.          SUNDAY-          Blanc  Mange. 32 

Delicate  Cake 15 

MONDAY —        Lemon  Pie. 24 

TUESDAY —      Sliced  Peaches. 

WEDNESDAY — Cream  Puffs 22 

THURSDAY —    Sliced  Oranges  and  Bananas. 

.  White  Mountain  Cake 14 

FRIDAY—  Bavarian  Cream • 

SATURDAY—      Rice  Pudding 28 

WINTER.          SUNDAY—         Macaroon  Custard 32 

Ginger  Bread 21 

MONDAY —  Sweet  Potato  Pie 25 

TUESDAY —  Apple  Sauce. 

Molasses  Cookies 19 

WEDNESDAY — Snow  Pudding 30 

Roll  Jelly  Cake. 17 

THURSDAY —  Frozen  Peaches 36 

Dew  Drops.;. 23 

FRIDAY —  Cocoanut  Tarts 26 

SATURDAY —  Cream  Fritters 31 

Lemon  Sauce 31 

9 


DELICIOUS   DESSERTS. 


TVAHKS6IVIN6. 

Fruit  Pudding 27 

Pumpkin  Pie 25 

Coffee  Ice  Cream 36 

Peppermint  Drops 43 

Roman  Punch 39 

Chocolate  Wafers 20 

Mince  Pie.     Assorted  Cakes. 
Nuts. 

CHRISTMAS. 

Christmas  Plum  Pudding 27 

Peach  Ice  Cream 37 

Angels' Food 15 

Dr.  Price's  Tapioca  Cream  ..  33 

Almond  Jumbles 20 

FruitCake 11 

FigCake 12 

Cream  Walnuts 41 

Claret  Punch : 39 

Mince  Pie. 


DINNER. 

PAGE       NEW  YEAR. 


PAGE 

Fig  Pudding 29 

Lemon  Pie 24 

Italian  Tutti-Frutti 37 

Maple  Creams..  4O 

Fruit  Sherbet 38 

Almond  Cookies 19 

Apple  Pie 24 

Fruit  Cake 11 

Peppermint  Drops 43 

EASTER. 

Queen  of  Puddings 28 

Cream  a  la  Rose 37 

White  Lady  Cake 14 

Almond  Drops 22 

Lemon  Ice 36 

Spice-Drops 23 

Plum  Pie.    Candies. 


WEIGHTS  AND  MEASURES. 


4 
2 
2 
2 

4 


2 
1 
1 
1 
1 
1 
10 


Teaspoonfuls   - 

Tablespoonfuls 

Wineglassfuls  • 

Gills 

Teacupfuls 

Teaspoonfuls  Salt  - 

Tablespoonfuls  Granulated  Sugar 

Tablespoonfuls  Flour 

Pint  Loaf  Sugar 

Pint  Brown  Sugar  - 

Pint  Granulated  Sugar 

Pint  Wheat  Flour   - 

Pint  Corn  Meal 

Ordinary  Sized  Eggs 

A  Piece  of  Butter  the  size  of  an  egg 


make  One  Tablespoonful 
One  Wineglassful 
One  Gill 
One  Teacupful 
One  Pint 
One  Ounce 
One  Ounce 
One  Ounce 
weighs  Ten  Ounces 

Twelve  Ounces 
Sixteen  Ounces 
Nine  Ounces 
Eleven  Ounces 
about  Sixteen  Ounces 
Ounces 


Dr.  Price's  Delicious  Flavoring  Extracts 

SOLD  BY  ALL  LEADING  GROCERS 

VANILLA,    IDEAL,    ZEPHYR,    LEMON,    ORANGE,    ALMOND,    ROSE,   CELERY, 

COFFEE,  CHOCOLATE,  GINGER,  NUTMEG,  CLOVES,  ALLSPICE, 

ESS.   WINTERGREEN,    ESS.   PEPPERMINT, 

ESS.  ANISE,  ESS.  CINNAMON 

Dr.  Price's  Onion  Relish 

A  Perfect  Vegetable  Condiment.    Made  from  selected  Bermuda  Onions.    To  be 
used  on  the  Table  as  well  as  in  the  Kitchen. 

Dr.  Price's  Aromatic  Essence  Jamaica  Ginger 
Dr.  Price's  Harmless  Colors 

Brquisite  Colorings  for  Pros  tings,  Cakes,  Creams,  Ices,  and  for  all  Food  purposes. 
FRUIT  COLORING        CHOCOLATE  BROWN 

10 


CAICE,. 


GOOD  cake  depends  quite  as  much  upon  the  way  of  putting 
it  together  as  it  does  upon  the  quantity  and  quality  of  the 
ingredients  used.  Careless  mixing  will  spoil  the  best 
recipes.  Always  cream  the  butter  and  sugar;  beat  the 
whites  and  yolks  of  eggs  separately;  mix  the  yolks  with  the  butter 
and  sugar;  add  the  milk;  sift  the  baking  powder  with  the  flour, 
and  stir  in  a  little  at  a  time;  then  the  whites  of  the  eggs;  lastly, 
the  flavoring.  No  cake,  pudding,  custard  or  cream  will  taste  good 
if  flavored  with  a  poor,  cheap  extract.  Always  use  the  best.  Dr. 
Price's  Delicious  Flavoring  Extracts  are  prepared  from  fruits  that 
yield  the  finest  flavor.  None  of  greater  strength.  None  of  such 
perfect  purity.  Always  certain  to  impart  to  Cakes,  Puddings, 
Sauces,  Ice  Creams,  etc.,  the  natural  flavor  of  the  fruit. 

Black  or  Wedding  Cake. — One  pound  of  brown  sugar,  one 
pound  of  butter,  one  and  one-half  pounds  of  flour,  twelve  eggs,  one 
pound  of  currants,  dredged;  two  pounds  of  raisins,  seeded;  one- 
half  pound  of  citron,  cut  thin;  one-half  pound  of  figs,  chopped;  one 
pound  of  almonds,  blanched  and  chopped;  one  glass  of  jelly,  one 
wineglass  of  brandy,  one  teaspoonful  of  Dr.  Price's  Essence  of 
O'nnamon,  one  teaspoonful  of  Cloves,  two  teaspoonfuls  of  Nutmeg. 

Mix  all  well,  the  whites  of  the  eggs  and  brandy  last.  Bake  in 
two  loaves  for  four  hours,  or  longer  if  not  cooked  through.  Will 
keep  well  for  one  year. 

Fruit  Cake. — Stir  to  a  cream  one  pound  each  of  brown  sugar, 
butter  and  ten  eggs;  one  wineglass  of  brandy,  one  of  wine;  mix  in 
one  t pound  of  flour  and  two  teaspoonfuls  of  baking  powder;  add 
two  pounds  of  seeded  raisins,  two  of  currants,  one  of  citron,  one- 
quarter  of  almonds,  one  teaspoonful  each  of  Dr.  Price's  Extract  of 
Rose  and  Cinnamon.  Bake  three  or  four  hours. 

Plain  Fruit  Cake. — One  cup  of  butter,  one  of  brown  sugar,  one 
of  molasses,  one  of  sweet  milk,  three  cups  of  flour,  four  eggs,  one 
and  one-half  teaspoonfuls  of  cream  of  tartar,  one  teaspoonful  of 
soda,  two  pounds  of  raisins,  seeded;  one  teaspoonful  each  of  Dr. 
Price's  Extract  of  Rose,  Cinnamon,  Nutmeg,  and  one -half  teaspoon- 
of  Cloves;  one-half  wineglass  of  brandy. 

Every  housekeeper,  after  a  trial  of  the  Extracts,  wilt  endorse 
their  claims  for  strength,  delicacy  of  taste  and  purity. 

11 


Fig  Cake. — Two  cups  of  sugar,  one  cup  of  butter,  one  cup  of 
cold  water,  three  cups  of  seeded  raisins,  one  pound  of  figs,  chopped 
fine;  three  cups  of  flour,  two  teaspoonfuls  of  baking  powder,  one 
egg.  Bake  slowly. 

Imperial  Cake. — One  pound  of  butter,  one  pound  of  sugar,  one 
pound  of  flour,  juice  and  rind  of  one  lemon,  nine  eggs,  one  pound 
of  blanched  almonds,  one-half  pound  of  citron,  one-half  pound  of 
raisins,  one  teaspoonful  of  baking  powder. 

Citron  Cake. — One  quart  of  flour,  one  cup  of  butter,  two  cups 
of  sugar,  twelve  eggs,  one  cup  of  cream,  one  glass  of  wine,  one  tea- 
spoonful  of  Dr.  Price's  Extract  of  Almond,  one  cup  of  chopped 
citron. 

Cocoanut  Loaf  Cake. — One  pint  of  flour,  two  cups  of  sugar, 
one-half  cup  of  butter,  one  cup  of  milk,  five  eggs,  two  teaspoonfuls 
of  baking  powder,  one  cup  of  grated  cocoanut,  one-half  teaspoonful 
of  Dr.  Price's  Extract  of  Almond. 

Chocolate  Loaf  Cake. — One  cup  of  sugar,  one  teaspoonful  of 
melted  butter,  three-fourths  cup  of  milk,  one  and  one-half  cups  of 
flour,  two  teaspoonfuls  of  baking  powder;  yolks  of  eight  eggs, 
white  of  one;  grate  one-quarter  of  a  cake  of  Baker's  chocolate  into 
one-half  cup  of  the  milk  and  boil  until  thick.  Flavor  with  Dr. 
Price's  Extract  of  Vanilla  and  mix  into  the  batter. 

Coffee  Cake. — One  cup  of  coffee  or  two  teaspoonfuls  of  Dr. 
Price's  Extract  of  Coffee,  one  cup  of  molasses,  one  cup  of  butter, 
one  cup  of  sugar,  one  of  raisins,  one  of  currants,  four  cups  of  flour, 
one  nutmeg,  one-half  teaspoonful  of  Dr.  Price's  Essence  of  Cinna- 
mon, one-half  teaspoonful  cloves,  four  eggs,  one-half  teaspoonful 
of  soda  dissolved  in  hot  water. 

Clove  Cake. — One  cup  of  sugar,  one  egg,  one  cup  of  sour  cream, 
one  teaspoonful  of  soda,  one-half  cup  of  flour,  a  pinch  of  salt,  one 
teaspoonful  of  cloves. 

Spice  Cake. — One  cup  of  molasses,  one  cup  of  sugar,  one- 
half  cup  of  butter,  two  eggs,  two  teaspoonfuls  of  vinegar,  two  of 
soda,  and  one-half  teaspoonful  each  of  Dr.  Price's  Extract  of 
Clove,  Allspice  and  Cinnamon.  One-half  cup  of  strong  boiled 
coffee,  flour  enough  to  make  a  stiff  dough. 

Hickory-Nut  Cake. — Two  cups  of  sugar,  one  cup  of  butter, 
three  cups  of  flour,  one  cup  of  milk,  four  eggs,  two  teaspoonfuls  of 
baking  powder,  one  cup  of  nut  meats  cut  fine,  one-half  teaspoonful 
of  Dr,  Price's  Extract  of  Almond. 

Dr.  Price's  Delicious  Flavoring  Extracts  are  natural  fruit  fla- 
vors, and  contain  no  poisonous  oils,  ethers  or  artificial  colors. 

12 


Mottled  Cake. — One  pound  of  sugar,  one-half  pound  of  butter, 
whites  of  twelve  eggs,  three  cups  of  flour,  one  teaspoonful  of  bak- 
ing powder,  one  teaspoonful  of  Dr.  Price's  Extract  of  Almond;  take 
one-half  of  the  batter  and  stir  in  one  teaspoonful  of  Dr.  Price's 
Fruit  Coloring;  fill  the  buttered  cake  pan  by  putting  in  one  spoon- 
ful of  white,  then  one  of  pink  until  all  the  batter  is  in. 

Washington  Cake. — One  cup  of  butter,  three  cups  of  brown 
sugar,  one  cup  of  milk,  four  eggs,  one  cup  of  seeded  raisins,  three 
cups  of  flour,  two  teaspoonfuls  of  baking  powder,  one  teaspoonful 
each  of  Dr.  Price's  Extract  of  Clove,  Nutmeg  and  Cinnamon. 

Chocolate  Marble  Cake. — Whites  of  six  eggs,  one  cup  of  but- 
ter, two  cups  of  sugar,  three  cups  of  flour,  one-half  cup  of  sweet 
milk,  two  teaspoonfuls  of  baking  powder,  one  teaspoonful  of  Dr. 
Price's  Extract  of  Vanilla,  one-quarter  cake  of  chocolate  grated 
and  mixed  into  one-half  of  the  batter;  put  into  the  cake  pan  in 
layers  of  dark,  then  white. 

Marble  Cake. — WHITE  PART. — One-half  cup  of  butter,  one  and 
one-half  cups  of  sugar,  one-half  cup  of  milk,  two  and  one-half  cups 
of  flour,  whites  of  four  eggs,  one  teaspoonful  of  baking  powder,  one 
teaspoonful  of  Dr.  Price's  Extract  of  Lemon. 

DARK  PART. — One-half  cup  of  butter,  one-half  cup  of  molasses, 
two  cups  of  brown  sugar,  one-half  cup  of  sour  milk,  one-half  tea- 
spoonful  of  soda,  two  cups  of  flour,  yolks  of  four  eggs,  one  whole 
egg,  one  teaspoonful  of  extract  of  clove,  one  of  Dr.  Price's  Essence 
of  Cinnamon;  put  into  well-buttered  pan,  one  teaspoonful  of  white, 
one  of  dark,  until  all  is  used. 

Cup  Cake. — One  cup  of  butter,  two  cups  of  sugar,  three  cups 
of  flour,  four  eggs,  one-half  cup  of  milk,  two  teaspoonfuls  of  baking 
powder,  one  teaspoonful  of  Dr.  Price's  Extract  of  Lemon  or  White 
Rose. 

Caramel  Cake. — One  cup  of  butter,  two  cups  of  sugar,  one  cup 
of  milk,  one  and  one-half  cups  of  flour,  one  cup  of  corn  starch, 
whites  of  seven  eggs,  two  teaspoonfuls  of  baking  .powder,  one  tea- 
spoonful  of  Dr.  Price's  Extract  of  Vanilla;  bake  in  long  pan.  One- 
half  pound  of  brown  sugar,  one-half  pound  of  chocolate,  one-half 
cup  of  milk,  butter  the  size  of  an  egg,  two  teaspoonfuls  of  Dr. 
Price's  Extract  of  Vanilla;  boil  until  thick  enough  to  spread,  spread 
over  the  top  and  sides  of  cake.  Or  two  cups  of  brown  sugar,  one 
cup  of  sweet  cream,  two  teaspoonfuls  of  vanilla,  butter  the  size  of 
an  egg;  boil  until  it  sugars;  spread  over  top  and  sides 

These  Delicious  Flavoring  Extracts  are  just  as  represented. 
No  deception  in  quantity  or  quality. 


Pound  Cake  No.  I. — One  pound  of  butter,  one  pound  of  sugar, 
one  pound  of  flour,  sixteen  eggs — leaving  out  yolks  of  four — one 
teaspoonf  ul  of  Dr.  Price's  Extract  of  Lemon. 

Pound  Cake  No.  2. — One  pound  of  sugar,  one  pound  of  butter, 
one  pound  of  flour,  twelve  eggs  beaten  separately  very  light,  one 
wineglass  of  brandy. 

Lunch  Cake. — Four  cups  of  sugar,  three  cups  of  flour,  one-half 
cup  of  milk,  two  eggs,  two  teaspoonfuls  of  baking  powder,  one  tea- 
spoonful  of  Dr.  Price's  Extract  of  Almond. 

Gold  Cake. — One-half  cup  of  butter,  one  and  one-half  cups  of 
sugar,  three  cups  of  flour,  two  teaspoonfuls  of  baking  powder,  one 
cup  of  milk;  yolks  of  six  eggs,  one  teaspoonful  of  Dr.  Price's 
Extract  of  Lemon. 

Silver  Cake. — One-half  cup  of  butter,  one  and  one-half  cups 
of  sugar,  one  cup  of  milk,  three  cups  of  flour,  two  teaspoonfuls  of 
baking  powder,  the  whites  of  six  eggs,  one  teaspoonful  Dr.  Price's 
Extract  of  Orange. 

Bride's  Cake. — Three  cups  of  white  sugar,  one  cup  of  butter, 
one  of  sweet  milk,  four  cups  of  flour,  one-half  cup  of  corn  starch, 
whites  of  twelve  eggs,  two  teaspoonfuls  of  baking  powder,  one  tea- 
spoonful  each  of  Dr.  Price's  Extract  of  Vanilla  and  Lemon. 

White  Pound  Cake. — One  pound  of  sugar,  one  pound  of  flour, 
one  pound  of  butter,  whites  of  sixteen  eggs,  one  teaspoonful  of 
baking  powder,  one  teaspoonful  of  Dr.  Price's  Extract  of  Lemon. 
Bake  it  in  a  slow  oven.  Will  keep  one  year. 

White  Lady  Cake. — One  and  one-half  cups  of  flour,  one  cup 
of  sugar,  one-half  cup  of  butter,  whites  of  four  eggs,  one-half  cup 
of  milk,  one  teaspoonful  of  baking  powder;  flavor  with  Dr.  Price's 
Extract  of  Almond. 

White  Mountain  Cake. — One  pound  of  sugar,  one  and  one-half 
pounds  of  butter,  one  pound  of  flour,  whites  of  ten  eggs,  one-half 
teaspoonful  of  Dr.  Pace's  Extract  of  Almond. 

White  Cream  Cake. — Four  cups  of  flour,  one  cup  of  butter, 
one  cup  of  sweet  cream,  three  cups  of  sugar,  two  teaspoonfuls  of 
baking  powder,  whites  of  ten  eggs;  flavor  with  Dr.  Price's  Extract 
of  White  Rose. 

Quick  Sponge  Cake. — Three  eggs,  one  and  one-half  cups  of 
sugar,  two  cups  of  flour,  two  teaspoonfuls  of  baking  powder,  one- 
half  cup  of  cold  water,  one  teaspoonful  of  Dr.  Price's  Extract  of 
Lemon. 

Nice  delicacies  are  improved  by  the  use  of  Dr.  Price's  Extracts, 
because  of  their  natural  fruit  flavor. 

14 


Delicate  Cake. — One  and  one-half  cups  of  sugar,  one  and  one- 
half  cups  of  flour,  one- half  cup  of  corn  starch  sifted  with  the  flour, 
one-half  cup  of  butter,  one-half  cup  of  milk,  whites  of  six  eggs,  two 
teaspoonfuls  of  baking  powder;  flavor  with  one-half  teaspoonful  of 
Dr.  Price's  Extract  of  Almond. 

Pound  Sponge  Cake. — One  pound  of  sugar,  one-half  pound  of 
flour,  nine  eggs,  juice  of  one  lemon;  stir  the  yolks  of  eggs  and  sugar 
to  a  cream;  add  flour  and  lemon,  the  whites  last,  and  bake  in  a 
quick  oven. 

White  Sponge  Cake. — One  and  one-half  cups  of  powdered 
sugar,  one  cup  of  flour,  a  pinch  of  salt,  whites  of  eleven  eggs,  one 
teaspoonful  of  baking  powder,  one  teaspoonful  of  Dr.  Price's 
Extract  of  Vanilla. 

Cream  Sponge  Cake. — Two  cups  of  sugar,  one  of  cream,  two 
cups  of  flour,  four  eggs,  one  teaspoonful  of  baking  powder,  one 
teaspoonful  of  Dr.  Price's  Extract  of  Lemon.  Bake  quickly. 

Angels'  Food  No.  i. — One  and  one-half  tumblers  of  granulated 
sugar,  one  tumbler  flour,  each  sifted  seven  times;  in  the  last  sifting 
put  in  one  even  teaspoonful  of  cream  of  tartar;  whites  of  eleven 
eggs;  flavor  with  Dr.  Price's  Extract  of  Almond  or  Vanilla. 

Angels'  Food  No.  2. — One  and  one-half  tumblers  of  sifted  pow- 
dered sugar,  one  tumbler  of  flour  sifted  four  times,  one  teaspoon- 
ful of  baking  powder,  whites  of  eleven  eggs,  one  teaspoonful  of  Dr. 
Price's  Extract  of  Vanilla;  beat  the  eggs  stiff,  add  sugar,  then  flour 
and  baking  powder.  Do  not  butter  the  pan. 


LAYER  CAKES. 

* 

Almond  Cake. — Two  cups  of  sugar,  two  tablespoonfuls  of 
butter,  one  cup  of  milk,  two  cups  of  flour,  whites  of  six  eggs,  two 
teaspoonfuls  of  baking  powder,  one  teaspoonful  of  Dr.  Price's 
Extract  of  Lemon.  Bake  in  jelly  tins. 

FILLING. — Two  pounds  of  blanched  almonds,  pounded  fine; 
two  eggs,  one  cup  of  sugar,  one  teaspoonful  of  Dr.  Price's  Extract 
of  Vanilla.  Spread  between  the  layers  and  frost. 

Orange  Cake. — Make  cake  part  the  same  as  for  lemon  cake. 

FILLING. — Whites  of  two  eggs,  three  cups  of  sugar,  the  grated 
rind  and  juice  of  one  orange,  half  the  juice  of  one  lemon,  two  tea- 
spoonfuls  of  Dr.  Price's  Extract  of  Orange.  Spread  between  layers. 

All  of  Dr.  Price's  Extracts  are  economical  to  use.  They  have 
strength  and  purity. 

15 


Chocolate  Cake. — Two  cups  of  sugar,  one  of  butter,  one-half 
of  milk,  three  of  flour,  three  eggs,  one  teaspoonful  of  baking  pow- 
der, one  teaspoonful  of  Dr.  Price's  Extract  of  Vanilla. 

FILLING. — Boil  two  'ounces  of  chocolate,  one  cup  of  sugar, 
one-half  cup  of  milk,  one  teaspoonful  of  Dr.  Price's  Extract  of 
Vanilla,  until  thick;  let  cool  and  spread. 

FILLING  No.  2. — Whites  of  three  eggs,  one  cup  of  sugar,  three 
tablespoonf uls  of  grated  chocolate,  one  teaspoonful  of  Dr.  Price's 
Extract  of  Vanilla.  Mix  smooth  and  spread. 

Cocoanut  Cake. — Two  cups  of  sugar,  one-half  cup  of  butter, 
one  cup  of  sweet  milk,  three  and  one-half  cups  of  flour,  one  tea- 
spoonful  of  baking  powder,  whites  of  four  eggs,  one-half  teaspoon- 
ful of  Dr.  Price's  Extract  of  Almond.  Bake  in  jelly  tins. 

FILLING. — One  grated  cocoanut,  whites  of  two  eggs,  one  cup 
of  sugar,  spread  between  layers  and  on  top  of  cake 

Cream  Cake.- — One  cup  of  sugar,  one-quarter  of  a  cup  of  but- 
ter, one-half  cup  of  milk,  the  whites  of  two  eggs,  one  and  one  half 
cups  of  flour,  one  teaspoonful  of  baking  powder,  one  teaspoonful  of 
Dr.  Price's  Extract  of  Rose. 

FILLING. — Yolks  of  two  eggs,  one  cup  of  sugar,  two  tablespoon- 
fuls  of  cream,  one  teaspoonful  of  Dr.  Price's  Extract  of  Vanilla. 
Spread. 

Apple  Jelly  Cake. — Make  any  good  white  cake  and  bake  in, 
jelly  tins. 

FILLING. — Pare  and  grate  three  apples,  two-thirds  of  a  cup  of 
sugar,  one  beaten  egg,  mix  all  and  cook,  stirring  while  cooking; 
flavor  with  Dr.  Price's  Extract  of  Lemon. 

Fig  Cake. — One  and  one-half  v"ups  of  sugar,  one-half  cup  of 
butter,  one-half  cup  of  milk,  three  cups  of  flour,  whites  of  six  eggs, 
two  teaspoonfuls  of  baking  powder. 

FILLING. — Boil  fifteen  minutes  one  pound  of  chopped  figs,  one 
cup  of  sugar,  one-half  cup  of  water.  Spread  between  layers. 

Lemon  Jelly  Cake. — One  and  one-half  cups  of  sugar,  one-half 
of  butter,  one-half  of  milk,  two  and  one-half  cups  of  flour,  three 
eggs,  two  teaspoonfuls  of  baking  powder,  one  teaspoonful  of  Dr. 
Price's  Extract  of  Lemon.  Bake  in  layers. 

FILLING. — One  cup  of  sugar,  one  egg,  grated  rind  and  juice  ot 
one  lemon,  one  tablespoonful  of  water,  one  teaspoonful  of  flour. 
Boil  until  it  thickens;  cool  and  spread  between  the  layers. 

Dr.  Price's  Extract  of  Lemon  is  prepared  from  the  flavoring 
principle  obtained  from  the  rind  of  the  lemon.  No  turpentine,  no 
poisonous  oil. 

16 


Minnehaha  Cake. — One  and  one-half  cups  of  sugar,  one-half 
cup  of  butter,  one-half  cup  of  milk,  two  cups  of  flour,  two  teaspoon- 
fuls  of  baking  powder,  one  teaspoonful  of  Dr.  Price's  Extract  of 
Almond,  whites  of  six  eggs.  Bake  in  long  pan. 

FILLING. — One  cup  of  sugar,  one-quarter  cup  of  water;  boil 
until  brittle;  take  from  the  stove  and  stir  in  the  white  of  one  egg, 
well  beaten;  one  cup  of  seeded  raisins,  chopped;  one  of  hickory 
nuts,  chopped.  Spread  between  layers. 

Hickory-Nut  Cake. — One  and  one-half  cups  of  sugar,  one-half 
cup  of  butter,  three-quarters  cup  of  sweet  milk,  two  cups  of  flour, 
whites  of  four  eggs,  two  teaspoonfuls  of  baking  powder,  one  tea- 
spoonful  of  Dr.  Price's  Extract  of  Ideal.  Bake  in  layers. 

FILLING. — Whites  of  three  eggs,  three  tablespoonfuls  of  sugar, 
one  cup  of  chopped  nut  meats,  one  teaspoonful  of  Dr.  Price's 
Extract  of  Lemon. 

Metropolitan  Cake. — Two  cups  of  sugar,  one  cup  of  butter, 
one  cup  of  milk,  four  cups  of  flour,  whites  of  eight  eggs,  three 
teaspoonfuls  of  baking  powder,  one  teaspoonful  of  Dr.  Price's 
Extract  of  Lemon.  Take  out  enough  of  this  batter  to  fill  three 
jelly  tins;  bake.  Add  to  the  remaining  batter  one  teaspoonful  of 
Dr.  Price's  Essence  of  Cinnamon,  one-half  teaspoonful  each  of 
cloves  and  allspice,  ground;  one-quarter  pound  each  of  raisins, 
seeded,  and  sliced  citron.  Bake  in  two  layers;  put  together  with 
frosting,  alternating  light  and  dark. 

Pink  and  White  Layer  Cake. — One  cup  of  butter,  two  cups 
of  sugar,  one  cup  of  milk,  one  of  corn  starch,  two  cups  of  flour, 
two  teaspoonfuls  of  baking  powder,  whites  of  six  eggs;  separate 
enough  batter  to  make  two  layers,  and  add  one  teaspoonful  of  Dr. 
Price's  Fruit  Coloring.  Bake  in  layers. 

FILLING. — Make  a  boiled  frosting;  flavor  with  Dr.  Price's 
Extract  of  Almond;  color  one-half  with  Dr.  Price's  Fruit  Coloring. 
Spread  white  frosting  on  pink  layer,  pink  frosting  on  white  layer. 

Rolled  Jelly  Cake. — Two  cups  of  sugar,  two  cups  of  sifted 
flour,  two  teaspoonfuls  of  baking  powder,  six  eggs;  beat  all  together 
quickly,  bake  in  quick  oven;  when  done  spread  quickly  with  jelly, 
roll  carefully  and  wrap  in  napkin. 

Pineapple  Cake. — Whites  of  six  eggs,  one  cup  of  milk,  one  and 
one-half  cups  of  sugar,  two  and  one-half  of  flour,  one-half  cup  of 
butter,  two  teaspoonfuls  of  baking  powder,  one  teaspoonful  of  Dr. 
Price's  Extract  of  Rose.  Bake  in  layers. 

FILLING. — Whites  of  three  eggs,  one  cup  of  powdered  sugar, 
one  can  of  grated  pineapple.  Spread. 

One  quality  only,  "  The  Best,"  in  all  our  specialties. 

17 


ICINGS  FOR  CAKE- 

Boiled  Frosting. — One  pint  of  granulated  sugar  with  enough 
water  to  dissolve  it.  Let  it  boil  until  it  threads  from  the  spoon. 
Beat  the  whites  of  two  eggs  stiff  and  pour  the  boiling1  sugar  into  it, 
beating  all  the  time. 

Cream  Frosting. — Take  the  whites  of  two  eggs,  add  an  equal 
measure  of  cold  water,  stir  into  this  confectioners'  sugar  until  of 
the  right  consistency  to  spread.  Flavor  with  one-half  teaspoonf  ul 
of  Dr.  Price's  Extract  of  Vanilla. 

The  Best  Icing. — One  pound  of  sugar,  whites  of  three  eggs; 
beat  the  whites  until  frothy,  not  white,  add  the  sugar  gradually 
with  one  hand  while  you  beat  with  the  other.  Flavor  with  Dr. 
Price's  Extract  of  Lemon  or  Almond. 

Frosting. — Whites  of  two  eggs,  two  cups  of  pulverized  sugar, 
one-half  cup  of  corn  starch.  Beat  all  together  until  stiff  and  frost 
the  cake  while  hot. 

Soft  Icing. — Ten  teaspoonfuls  of  sugar  to  one  egg;  beat  twenty 
minutes.  Flavor  with  Dr.  Price's  Extract  of  Rose. 

Almond  Icing. — Three  cups  of  sugar,  one  pound  of  almonds, 
blanched  and  pounded  to  a  paste;  beat  the  whites  of  three  eggs, 
and  stir  in  the  sugar  and  almonds.  Flavor  with  Dr.  Price's  Extract 
of  Almond. 

Water  Icing. — Two  cups  of  sugar,  water  enough  to  make  a 
thick  paste,  a  small  pinch  of  cream  of  tartar.  Beat  well;  if  not  stiff 
enough  add  more  sugar.  Flavor  with  one-half  teaspoonful  of  Dr. 
Price's  Extract  of  Rose. 

Chocolate  Icing. — Melt  three  ounces  of  chocolate  in  a  little 
water,  boil  in  two  cups  of  sugar;  stir  the  whites  of  three  well-beaten 
eggs.  Flavor  with  Dr.  Price's  Extract  of  Vanilla. 


SMALL  CAKE 


Scotch  Cake. — Rub  three-quarters  of  a  pound  of  butter  into 
one  pound  of  sifted  flour,  mix  into  it  one  pound  of  granulated  sugar 
and  one  large  tablespoonful  of  powdered  cinnamon;  mix  it  into  a 
dough  with  three  well-beaten  eggs;  roll  out  into  a  sheet;  cut  into 
round  cakes  and  bake  in  a  quick  oven.  They  will  require  but  a 
few  minutes. 

The  finest  Mexican  Vanilla  Beans  are  used  in  Dr.  Price's  Ex- 
tract of  Vanilla,  which  accounts  for  its  rare  excellence. 

18 


Philadelphia  Jumbles. — Take  one  pound  of  sugar,  one-half 
pound  of  butter,  eight  eggs  beaten  light,  flour  enough  to  enable  you 
to  roll  them  out;  stir  the  sugar  and  butter  to  a  light  cream,  then 
add  the  well-whipped  eggs,  the  flavoring  and  the  flour;  mix  well 
together;  roll  out  in  powdered  sugar  in  a  sheet  a  quarter  of  an  inch 
in  thickness,  cut  into  rings  with  a  jagging  iron,  and  bake  in  a  quick 
oven  on  buttered  tins. 

Tea  Cakes. — Put  upon  a  pie-board  one  pound  of  flour  which 
you  have  previously  sifted,  make  a  hole  in  the  center,  in  which 
place  one-half  pound  of  butter,  six  ounces  of  powdered  sugar  and 
four  eggs.  Mix  all  well  together  and  roll  out  your  paste  extremely 
thin;  cut  it  out  in  rounds  or  squares,  put  in  a  pan  which  has  been 
buttered  slightly,  brush  your  cakes  with  beaten  egg,  sprinkle  on  top 
one-half  pound  of  currants;  put  in  the  oven,  and  when  colored  a 
bright  yellow,  remove  them  and  serve  as  needed. 

Lemon  Cookies. — Beat  six  eggs,  whites  and -yolks  separately; 
one  cup  of  butter,  three  cups  of  sugar,  one  teaspoonful  of  Dr. 
Price's  Extract  of  Lemon.  Flour  to  make  stiff  enough  to  mold. 
Roll  thin,  bake  in  quick  oven. 

Sugar  Cookies. — One  cup  of  sugar,  three-fourths  cup  of  but- , 
ter,  one-quarter  of  a  cup  of  sweet  milk,  two  eggs  well  beaten,  three 
teaspoonfuls  of  baking  powder,  a  pinch  of  salt,  one-half  teaspoon- 
ful of  Dr.  Price's  Essence  of  Cinnamon,  and  add  grated  nutmeg  if 
desired;  flour  enough  to  roll;  cut  into  round  cakes,  sprinkle  with 
sugar  and  bake  in  a  quick  oven. 

Almond  Cookies. — One  cup  of  butter,  two  and  one-half  cups  of 
sugar,  two  eggs,  one  cup  of  sour  cream,  one  teaspoonful  of  soda, 
one  teaspoonful  of  Dr.  Price's  Extract  of  Almond;  flour  enough  to 
roll.  Do  not  roll  too  thin. 

Fruit  Cookies. — Two  cups  of  sugar,  one  cup  of  butter,  two  cups 
of  chopped  raisins,  two  eggs,  two  tablespoonfuls  of  sour  milk,  one 
teaspoonful  of  soda,  one-half  teaspoonful  each  of  Dr.  Price's  Ex- 
tract of  Nutmeg,  Clove  and  Cinnamon;  flour  enough  to  roll,  bake  in 
quick  oven. 

Molasses  Cookies. — Two  cups  of  molasses,  one  cup  of  butter, 
two  eggs,  two  teaspoonfuls  of  soda,  two  teaspoonfuls  of  ginger, 
one-half  teaspoonful  of  cloves,  flour  to  mix  soft,  roll  thick,  bake  in 
moderate  oven. 

Purity  and  wholesomeness  should  enter  into  our  daily  food. 
Both  qualities  are  found  in  Dr.  Price's  Delicious  Flavoring 
Extracts. 

19 


Anise  Drops. — Three  cups  of  sugar  and  six  eggs  beaten  together 
one-half  hour;  add  one  quart  of  flour,  one-half  teaspoonful  of  Dr. 
Price's  Essence  of  Anise.  Grease  the  pan  with  beeswax,  and  drop 
the  mixture  from  a  spoon. 

The  Best  Cookies. — Two  cups  of  powdered  sugar,  one-half 
cup  of  butter,  one  cup  of  sweet  milk,  whites  of  four  eggs,  one  tea- 
spoonful  of  Dr.  Price's  Extract  of  Lemon,  two  teaspoonfuls  of  bak- 
ing powder,  flour  enough  to  make  a  soft  batter.  Bake  in  patty 
tins.  Beat  the  batter  hard  for  ten  minutes  before  putting  into 
tins.  When  cold,  ice  with  soft  white  icing  made  with  the  whites 
of  four  eggs  and  powdered  sugar  enough  to  make  them  stiff. 

Lemon  Jumbles. — Take  one  egg,  one  cup  of  sugar,  one-half  cup 
of  butter,  three  teaspoonfuls  of  milk,  two  teaspoonfuls  of  baking 
powder,  one  and  one-half  teaspoonfuls  of  Dr.  Price's  Extract  of 
Lemon;  flour  enough  to  mix  stiff,  cut  thin. 

Almond  Jumbles. — One  pound  of  sugar,  one-half  pound  of  flour, 
one-half  pound  of  butter,  one  teaspoonful  of  sour  milk,  five  eggs,  two 
teaspoonfuls  of  Dr.  Price's  Extract  of  White  Rose,  three-quarters 
of  a  pound  of  almonds,  blanched  and  chopped  fine;  one  teaspooa- 
ful  of  soda.  Mix  well,  adding  the  whites  of  eggs  beaten  to  a  stiff 
froth,  last.  Drop  on  buttered  paper  and  bake  quickly. 

Chocolate  Wafers. — One  cup  of  brown  sugar,  one  cup  of  gran- 
ulated sugar,  one  cup  of  butter,  one  egg,  one  cup  of  grated  choco- 
late, one  teaspoonful  of  Dr.  Price's  Extract  of  Vanilla,  enough  flour 
to  make  stiff  (about  one  and  one-half  cups);  roll  very  thin,  cut  with 
little  square  cutter  or  tin  lid;  bake  a  very  short  time. 

Ring  Jumbles. — One  pound  of  butter,  one  pound  of  sugar,  four 
eggs,  one  pound  of  flour  or  enough  to  make  soft  dough,  three  tea- 
spoonfuls  of  Dr.  Price's  Extract  of  Rose.  Mix  all  together,  adding 
the  well-beaten  whites  of  eggs  last.  Line  shallow  tins  with  buttered 
paper.  Bake  quickly  and  sift  fine  sugar  over  them  as  soon  as  you 
take  them  from  the  oven.  With  a  teaspoon  form  rings  of  the 
dough. 

Doughnuts. — One  pound  of  butter,  one  and  three-quarters  of  a 
pound  of  sugar,  one  quart  of  sweet  milk,  four  eggs,  one-half  a 
cake  of  yeast  dissolved  in  a  cup  of  lukewarm  water,  one  teaspoon- 
ful of  Dr.  Price's  Essence  of  Cinnamon.  Mix  together  butter,  sugar, 
milk,  yeast  and  one  quart  of  flour.  Set  to  rise  over  night.  In  the 
morning  add  the  eggs,  well  beaten,  then  the  flavoring,  and  flour 
enough  to  make  a  stiff  dough;  let  rise  three  hours;  roll  thick  and 
fry  in  hot  lard. 

Try  Dr.  Price's  New  Flavors — Zephyr,  Ideal  and  Onion  Relish. 

20 


Fried  Cakes  No.  i. — Take  three  eggs,  one  cup  of  brown  sugar, 
one  cup  of  sweet  milk,  three  teaspoonfuls  of  baking  powder,  three 
tablespoonfuls  of  hot  lard,  one  quart  of  flour,  one  teaspoonful  of 
Dr.  Price's  Essence  of  Cinnamon.  Fry  in  hot  lard. 

Fried  Cakes  No.  2. — One  quart  of  flour,  one  cup  of  sugar,  one- 
half  cup  of  milk,  one-half  cup  of  cream,  two  eggs,  two  teaspoon- 
fuls of  baking  powder,  one  teaspoonful  of  Dr.  Price's  Essence  of 
Cinnamon.  Fry  in  hot  lard. 

Ginger  Snaps. — One  and  one-quarter  cups  of  flour,  one-quarter 
cup  of  sugar,  two  tablespoonfuls  of  butter,  one-half  pint  of  molasses, 
two  teaspoonfuls  of  baking  powder,  three  tablespoonfuls  of  Dr. 
Price's  Extract  of  Jamaica  Ginger. 

Ginger  Cookies. — Two  cups  of  molasses,  one  cup  of  lard,  one 
cup  of  sugar,  one-half  cup  of  sour  cream,  one  tablespoonful  of 
ground  ginger,  two  eggs,  three  and  one-half  teaspoonfuls  of  soda; 
flour  to  roll  thick.  Bake  in  quick  oven. 

Ginger  Bread. — One  cup  of  molasses,  one-half  cup  of  hot 
water,  one  teaspoonful  of  soda  dissolved  in  the  water,  one  table- 
spoonful  of  butter,  one  egg,  one  teaspoonful  of  Dr.  Price's  Extract 
of  Jamaica  Ginger,  two  and  one-half  cups  of  flour,  a  pinch  of  salt. 

Soft  Sugar  Ginger  Bread. — One  cup  of  molasses  and  two  cups 
of  sugar  beaten  together,  one  cup  of  sour  milk,  one  teaspoonful  of 
soda,  four  eggs,  five  cups  of  flour  and  one  and  one-half  tablespoon- 
fuls of  ground  ginger.  Bake  thirty  minutes. 

Sponge  Ginger  Bread  (Eggless).— Five  cups  of  flour,  one  heap- 
ing tablespoonful  of  butter,  one  cup  of  molasses,  one  cup  of  sugar, 
one  cup  of  sour  milk,  two  teaspoonfuls  of  saleratus  dissolved  in 
hot  waterj  two  teaspoonfuls  of  Dr.  Price's  Extract  of  Ginger,  one 
teaspoonful  of  Dr.  Price's  Essence  of  Cinnamon;  beat  very  light 
and  bake  in  broad,  shallow  pans.  Half  a  pound  of  seeded  raisins, 
cut  fine,  added  to  this  will  make  a  delicious  tea  bread. 

Fruit  Ginger  Bread.— Two  pounds  of  flour,  three-fourths  of  a 
pound  of  butter,  one  pound  of  sugar,  one  pound  of  raisins,  seeded 
and  chopped;  one  pound  of  currants,  two  cups  of  molasses,  one- 
half  cup  of  sour  cream,  six  eggs,  one  heaping  teaspoonful  of  soda, 
two  tablespoonfuls  of  ground  ginger,  one  teaspoonful  of  Dr.  Price's 
Essence  of  Cinnamon;  mix  well.  Add  the  fruit  last,  well  dredged 
with  flour.  Beat  well  and  bake  in  tin  pans. 

The  great  strength  and  characteristic  flavor  of  Dr.  Price's 
Essence  of  Peppermint  are  due  to  the  care  used  in  preparing  it. 
Used  externally  it  removes  pain. 

21 


The  Best  Ginger  Broad. — One  and  one-half  cups  of  molasses, 
one-half  cup  of  brown  sugar,  one-half  cup  of  butter,  one-half  cup 
of  sweet  milk,  one  teaspoonf  ul  of  soda,  one  teaspoonf  ul  each  of  Dr. 
Price's  Extracts  of  Ginger  and  Cinnamon.  Bake  in  shallow  pans. 

Bread  Cake. — On  baking  day  take  from  your  dough  when 
ready  for  baking,  two  cups  of  dough,  add  two  cups  of  white  sugar, 
one  cup  of  butter,  three  eggs,  two  tablespoonfuls  of  sweet  cream, 
one-half  pound  of  currants,  dredged,  and  one  and  one-half  tea- 
spoonful  of  Dr.  Price's  Essence  of  Cinnamon;  beat  hard  for  five 
minutes;  put  into  two  buttered  pans  and  let  raise  for  twenty 
minutes.  Bake  one-half  hour. 

Cream  Puffs. — One-half  cup  of  butter  melted  in  one  cup  of  hot 
water;  set  on  the  stove  to  boil;  while  boiling  stir  in  one  cup  of 
flour;  when  cool,  stir  in  three  eggs,  one  after  the  other,  without 
beating;  drop  on  hot  tins  and  bake  twenty  to  thirty  minutes. 

FILLING. — One  cup  of  milk,  one  egg,  one  tablespoonful  of 
sugar;  boil  and  thicken  with  corn  starch,  flavoring  with  one  tea- 
spoonful  of  Dr.  Price's  Extract  of  Vanilla. 

Boston  Cream  Cake. — One-half  pound  of  butter,  three-quar- 
ters of  a  pound  of  flour,  eight  eggs,  one  pint  of  warm  water;  stir 
butter  and  water  into  a  saucepan  and  boil  slowly;  while  it  boils  stir 
in  the  flour,  then  boil  one  minute,  stirring  all  the  time.  When  cool 
stir  in  the  eggs,  beaten  separately.  Drop  on  buttered  paper;  bake 
ten  minutes. 

FILLING. — One  quart  of  milk,  four  tablespoonfuls  of  corn 
starch,  two  eggs,  two  cups  of  sugar,  one  teaspoonful  of  butter,  one 
teaspoonf  ul  of  Dr.  Price's  Extract  of  Vanilla;  boil  the  milk  and 
add  the  sugar  and  butter,  beat  the  eggs  and  take  a  little  of  the  cool 
milk  and  corn  starch,  and  stir  to  a  smooth  paste;  add  (his  to  the 
boiling  mixture,  then  boil  all  ten  minutes.  Split  the  cakes  with  a 
sharp  knife  and  fill  with  the  cold  cream. 

Ginger  Drops. — One  cup  of  molasses,  one-half  cup  of  brown 
sugar,  one-half  cup  of  butter,  one  teaspoonful  each  of  Dr.  Price's 
Extract  of  Ginger  and  Cinnamon;  two  teaspoonfuls  of  soda  in  one 
cup  of  hot  water,  three  cups  of  flour,  two  eggs.  Bake  in  drops  on 
buttered  tins. 

Almond  Drops. — Six  eggs,  one  pound  of  sugar,  one-half  pound 
of  butter,  one  quart  of  flour,  two  teaspoonfuls  of  baking  powder, 
one  cup  of  cream,  one  teaspoonful  of  Dr.  Price's  Extract  of  Almond. 
Drop  from  spoon  on  buttered  paper. 

No  Tonka  beans  used  in  Dr.  Price's  Vanilla,  which  has  a  deli- 
cate aroma,  and  promotes  digestion. 

22 


Spice  Drops. — Yolks  of  three  eggs,  one-half  cup  of  butter,  one 
cup  of  molasses,  one-half  cup  of  sweet  milk,  three  cups  of  flour, 
three  teaspoonfuls  of  baking  powder;  spice  with  ground  nutmeg, 
cloves,  cinnamon,  and  flavor  with  one  teaspoonful  of  Dr.  Price's 
Extract  of  Lemon;  drop  on  tins  lined  with  buttered  paper.  Bake 
quickly. 

Dew  Drops. — Two  cups  of  powdered  sugar,  one-half  cup  of 
butter,  one  cup  of  sweet  milk,  whites  of  four  eggs,  one  teaspoonful 
of  Dr.  Price's  Extract  of  Lemon,  two  teaspoonfuls  of  baking  pow- 
der, flour  enough  to  make  a  soft  batter.  Bake  in  patty  tins  and  ice 
when  cold. 


PAJTRT. 


In  making  pastry,  care  should  be  taken  to  handle  it  as  little 
as  possible.  The  surest  way  to  make  good  crust  is  to  chop  it 
together  without  putting  the  hands  into  it.  The  water,  butter  or 
lard  should  always  be  cold. 

Pie  Crust  No.  i. — To  one  pint  of  flour  add  one  teaspoonful  of 
baking  powder,  mix  in  one  cup  of  butter  or  lard;  wet  with  ice  water. 
Will  make  two  pies. 

Pie  Crust  No.  2. — Three  cups  of  flour,  one  teaspoonful  of  bak- 
ing powder,  a  pinch  of  salt,  one  cup  of  cream,  one-half  cup  of  but- 
ter. Roll  thin. 

Pie  Crust  No.  3. — Four  cups  of  flour,  one  cup  of  butter,  one 
cup  of  lard,  a  pinch  of  salt,  one  cup  of  water.  Chop  together  and 
roll  thin. 

Pie  Crust  No.  4. — One  quart  of  flour,  one-half  cup  of  lard, 
one-half  cup  of  butter,  a  pinch  of  salt,  ice  water  to  wet.  Chop 
together  and  roll  thin. 

Puff  Paste  No.  i. — One  pound  of  flour  to  be  mixed  with  ice 
water,  roll  and  spread  with  one  pound  of  butter.  Fold  over  and 
roll  until  butter  is  all  mixed  in. 

Puff  Paste  No.  2. — Three  cups  of  flour,  one  teaspoonful  of 
baking  powder,  a  pinch  of  salt,  one  egg;  mix  flour  and  egg  with  ice 
water;  roll  out  and  put  on  butter  in  small  bits,  fold  over  and  roll. 
Put  on  ice  for  twenty  minutes.  Roll  thick. 

The  purity  of  Dr.  Price's  Delicious  Flavoring  Extracts  is  an 
established  fact. 

23 


Apple  Pie. — Peel  and  slice  very  thin  apples  enough  to  fill  a 
pie  tin;  line  pan  with  crust,  put  in  the  apples,  cover  with  sugar  and 
ground  cinnamon;  cover  with  crust;  bake. 

Cream  Pie  No.  i. — Three  glasses  of  milk,  three  tablespoonfuls 
of  corn  starch,  yolks  of  three  eggs,  two  teaspoonfuls  of  Dr.  Price's 
Extract  of  Lemon,  a  pinch  of  salt;  boil  until  thick;  pour  into  a 
baked  crust;  whip  the  whites  with  one  cup  of  sugar  and  spread  on 
top.  Brown. 

Cream  Pie  No.  2. — Stir  to  a  cream  one-half  cup  of  sugar,  one 
tablespoonful  of  butter,  add  two  well-beaten  eggs,  two  tablespoon- 
fuls of  flour,  two  cups  of  milk,  two  teaspoonfuls  of  Dr.  Price's 
Extract  of  Orange.  Pour  into  pans  lined  with  crust;  bake. 

Lemon  Pie. — Grate  the  rind  of  one  lemon  and  use  the  juice,  or 
two  teaspoonfuls  of  Dr.  Price's  Extract  of  Lemon,  one  cup  of 
sugar,  one  tablespoonful  of  butter,  two  tablespoonfuls  of  milk,  four 
eggs;  mix;  pour  into  pans  lined  with  crust  and  bake.  When  done, 
spread  the  top  with  white  of  one  egg,  one-half  cup  of  sugar;  brown. 

Lemon  Cream  Pie. — Boil  one  pint  of  milk,  add  three  teaspoon- 
fuls of  corn  starch;  when  boiled  take  from  stove  and  stir  in  the 
yolks  of  four  eggs,  two  tablespoonfuls  of  butter,  one  cup  of  sugar, 
the  juice  of  two  lemons  and  rind  of  one  grated;  pour  into  rich  crust; 
bake  twenty  minutes.  Whip  the  whites  of  four  eggs  with  one  cup 
of  sugar.  Spread  over  the  top  and  brown. 

Custard  Pie. — One  quart  of  milk,  five  eggs,  three  tablespoon- 
fuls of  sugar,  one  teaspoonful  of  Dr.  Price's  Extract  of  Lemon. 
Baked  in  pans  lined  with  plain  crust. 

Chocolate  Pie. — Four  tablespoonfuls  of  grated  chocolate,  one 
pint  of  water,  yolks  of  two  eggs,  two  tablespoonfuls  of  corn  starch, 
six  tablespoonfuls  of  sugar,  boil  until  thick;  add  one  teaspoonful  of 
Dr.  Price's  Extract  of  Vanilla;  bake  the  crust,  pour  in  the  choco- 
late. Beat  the  whites  of  the  eggs  with  one  cup  of  sugar,  spread 
over  top  and  brown. 

Marlborough  Pie. — Six  macaroons,  roll  fine;  one  cup  of  stewed 
apples,  three  eggs,  one-half  pint  of  cream,  one  teaspoonful  of  Dr. 
Price's  Extract  of  Almond,  two  teaspoonfuls  of  chopped  citron; 
mix.  Line  deep  pan  with  crust,  pour  m  the  mixture;  bake. 

Cocoanut  Pie. — One-half  pound  of  sugar,  one-quarter  pound  of 
butter,  three  eggs,  one-half  pound  of  grated  cocoanut,  one  tea- 
spoonful  of  Dr.  Price's  Extract  of  Rose;  mix;  pour  into  pan  lined 
with  crust;  bake. 

After  a  trial  of  many  years,  all  housekeepers  acknowledge  the 
superiority  of  Dr.  Price's  Delicious  Flavoring  Extracts. 

24 


SECTION    OF    MEXICAN    VANILLA    VINE,    SHOWING    FRUIT. 


FRUITS   USED    IN   THE    MANUFACTURE   OF 


PRICE'S    DELICIOUS   FLAVORING   EXTRACTS. 


SICILY. 
GATHERING    LEMONS    FOR    DR.    PRICE'S    DELICIOUS   FLAVORING    EXTRACTS. 


Victoria  Pie. — Steam  six  apples  until  tender,  press  through  a 
sieve  and  mix  a  tablespoonf  ul  of  butter  with  them  while  hot;  let 
stand  to  cool.  Add  the  yolks  of  four  eggs,  the  juice  of  one  lemon, 
one  cup  of  sugar  and  one  of  cream.  Line  pie  pans  with  plain  paste; 
fill  with  the  mixture;  baka  in  a  quick  oven;  cover  tops  with 
meringue. 

^  Cherry  Pie. — Line  the  pan  with  good  crust  and  fill  with  ripe 
cherries,  stoned;  regulate  the  quantity  of  sugar  you  scatter  over 
them  by  their  sweetness.  Cover  and  bake.  When  cold  sift  pow- 
dered sugar  over  upper  crust. 

Blackberry,  Raspberry  and  Plum  pies  are  made  in  the  same 
way. 

Pumpkin  Pie. — One-half  cup  of  pumpkin,  one  cup  of  milk, 
sugar  to  taste;  one  egg,  one  teaspoonful  extract  of  ginger,  one- 
half  teaspoonful  of  cinnamon,  one-quarter  teaspoonful  ot  cloves, 
one  tablespoonf  ul  of  whisky  or  brandy,  enough  for  one  pie. 

Sweet-Potato  Pie. — One  pint  of  mashed  sweet  potatoes,  one 
cup  of  sweet  milk,  one  cup  of  butter,  one  cup  of  sugar,  four  eggs, 
one  nutmeg,  one-half  teaspoonful  of  Dr.  Price's  Extract  of  Lemon. 
Pour  into  pan  lined  with  crust;  bake. 

Mince  Pie  Meat. — Boil  two  pounds  of  good  meat  tender;  chop 
fine  when  cold;  one-half  pound  of  suet,  chopped  fine;  one  table- 
spoonful  of  ground  cloves,  one  of  nutmeg,  one  tablespoonful  each 
of  Dr.  Price's  Extract  of  Cinnamon  and  Ginger,  two  cups  of  sugar, 
one  cup  of  molasses,  one  cup  of  wine,  one  of  brandy,  two  pounds  of 
seeded  raisins,  two  pounds  of  currants,  one  pound  of  citron  chopped 
fine,  two  pounds  of  tart  apples  chopped  fine,  one  teaspoonful  of 
salt,  one  teaspoonful  of  ground  mace,  one  of  allspice;  mix  well;  put 
in  stone  jars  and  cover.  Will  keep  all  winter. 

Peach  Pie. — Line  a  pie  tin  with  crust,  slice  the  peaches  and  put 
sugar  enough  over  to  sweeten,  allow  three  peach  kernels  to  a  pie, 
add  a  little  water;  bake  with  cross  bars  of  crust  across  the  top. 
Can  be  made  from  canned  peaches. 

Currant  and  Raspberry  Tart. — Three  cups  of  currants,  one 
cup  of  raspberries,  one  and  one-half  cups  of  sugar;  bake  with  under 
and  upper  crust. 

^  Tarts. — Use  the  best  puff  paste  for  tarts,  roll  thick  and  bake  in 
small  pans;  fill  with  jam,  jelly  or  cream. 

Cream  Tarts. — Fill  tart  shells  with  whipped  cream;  put  a 
spoonful  of  jelly  on  top  of  cream. 

Dr.  Price's  Fruit  Coloring  is  the  only  coloring  in  the  market 
that  is  safe  to  use. 

25 


Tart  Shells. — Roll  thin  good  puff  paste,  cut  out  with  a  glass, 
then  with  a  wineglass  cut  out  the  center  of  small  ones,  lay  on  top 
of  each  other  and  bake.  Fill  with  jelly  or  jam.  ( 

Almond  Tarts. — Beat  to  a  cream  the  yolks  of  three  eggs  and 
one-quarter  of  a  pound  of  sugar;  add  one-half  pound  of  pounded 
almonds;  one  teaspoonful  of  Dr.  Price's  Extract  of  Almond;  put  in 
tart  tins  lined  with  paste;  bake  ten  minutes. 

Cocoanut  Tarts. — Dissolve  one-half  pound  of  sugar  in  one-half 
pint  of  water,  add  one  pound  of  grated  cocoanut,  boil;  when  cool 
add  the  yolks  of  three  and  the  white  of  one  egg;  mix  and  pour  into 
tart  tins  lined  with  crust;  bake. 

Cheese  Cakes. — One  cup  of  grated  cocoanut,  one  cup  of  milk 
curds,  one  cup  of  cream,  yolks  of  five  eggs,  one  cup  of  sugar,  one 
teaspoonful  of  Dr.  Price's  Extract  of  Almond;  boil  until  thick; 
pour  into  tart  tins  lined  with  puff  paste;  bake  ten  minutes.  Orange 
or  lemon  can  be  used  in  place  of  cocoanut.  C 

Strawberry  Short  Cake. — One  quart  of  flour,  two  teaspoonfuls 
of  baking  powder,  a  pinch  of  salt,  a  tablespoonful  of  sugar,  three 
tablespoonfuls  of  butter  and  milk  to  make  a  soft  dough;  bake  in 
two  layers,  one  on  top  of  the  other,  with  butter  between;  when 
cool,  slit  open  with  a  knife  and  cover  with  berries  sprinkled  with 
sugar,  put  other  layer  of  crust  on  top  and  cover  with  berries. 


DUMPLINGS. 


Apple  Dumplings.— Make  a  soft  dough;  peel  and  core  tart 
apples;  wrap  each  apple  in  the  dough,  drop  in  boiling  water;  eat 
with  sauce. 

Steamed  Apple  Dumplings. — Make  a  good  baking  powder 
crust,  peel  and  core  tart  apples,  fill  the  cavity  in  apples  with  sugar, 
wrap  each  in  the  dough,  and  steam  one  hour.  Serve  with  butter 
and  sugar  sauce. 

Baked  Apple  Dumplings. — Make  as  for  steamed  dumplings; 
put  in  pan  so  as  not  to  touch;  bake  brown.  Serve  with  cream 
sauce. 

Peach  Dumplings. — Make  the  same  crust  as  for  apple  dump- 
lings. Use  canned  peaches,  put  a  little  piece  of  butter  with  same 
and  a  little  sugar,  cover  in  dough  and  bake.  Serve  with  foaming 
sauce. 

Chemists  and  Physicians  all  testify  to  the  purity,  strength  and 
wholesomeness  of  Dr.  Price's  Delicious  Flavoring  Extracts. 

26 


Barberries. — Make  a  crust  as  for  pie,  roll  out  quite  thin  and 
cut  in  rounds  with  the  top  of  a  pint  pail,  if  you  are  not  fortunate 
enough  to  have  a  cutter  the  requisite  size.  On  these  rounds  pour  a 
good  tablespoonful  of  this  mixture:  One  coffee  cup  of  stoned  and 
chopped  raisins,  one  piece  of  citron  about  the  size  of  a  trade  dollar, 
the  juice  and  grated  rind  of  one  lemon,  one  egg,  one  cup  of  sugar 
and  a  pinch  of  salt;  mix  all  well.  After  putting  it  on  the  paste, 
wrap  it  together,  thus  making  a  sort  of  a  little  turn-over.  Do  not 
cut  any  vent  in  the  dough,  but  press  the  edges  so  firmly  together 
that  not  a  drop  can  escape.  When  all  are  laid  side  by  side  in  a 
pan  or  baking  tin,  wet  them  over  with  milk  in  which  a  little  sugar 
is  dissolved;  this  gives  them  a  lovely  brown. 


PUDDINGS. 


Christmas  Plum  Pudding. — One  pound  of  suet  chopped  fine, 
one  pound  of  sugar,  one  pound  of  grated  bread,  one  pound  of 
raisins,  two  pounds  of  currants,  one  glass  of  brandy,  two  teaspoon- 
fuls  of  ground  ginger,  two  teaspoonfuls  of  nutmeg,  one  of  cloves, 
a  pinch  of  salt,  one  pint  of  milk;  beat  well  and  steam  five  hours. 
Serve  with  rich  wine  sauce. 

Fruit  Pudding  No.  i. — Stew  dried  apricots  or  peaches  until 
tender,  and  sweeten  to  taste.  While  hot  pour  over  Boston  crack- 
ers, split  open,  making  alternate  layers  of  fruit  and  crackers,  the 
last  one  being  a  thick  one  of  fruit.  Stand  away  to  cool,  and  serve 
with  whipped  cream. 

Fruit  Pudding  No.  2. — One  pint  of  flour,  two  teaspoonfuls  of 
baking  powder,  one  of  salt,  one  egg  and  milk  enough  to  make  a 
very  stiff  batter.  Add  one  cupful  each  of  raisins,  currants,  suet  and 
one  apple  cut  fine.  Pour  the  mixture  into  a  pudding  bucket,  and 
place  in  a  vessel  of  boiling  water,  boiling  steadily  for  two  hours. 
Serve  with  foaming  sauce. 

Suet  Pudding. — One  cup  of  suet,  one  cup  of  molasses,  one  cup 
of  milk,  one  cup  of  seeded  raisins,  two  cups  of  Graham  flour,  one 
cup  of  wheat  flour,  one  teaspoonful  of  baking  powder.  Steam 
three  hours. 

Graham  Pudding. — Two  cups  of  Graham  flour,  one  cup  of 
molasses,  one-half  cup  of  milk,  one  cup  of  raisins,  one  pinch  of  salt 

and  one  teaspoonful  of  soda.     Steam  two  hours. 

.  — — . —  » 

If  something  pure,  nice  and  delicate  is  wanted,  use  Dr.  Price's 
Delicious  Flavoring  Extracts  of  Vanilla,  Lemon,  etc. 

27 


Puff  Pudding. — Mix  one  pint  of  flour,  one  teaspoonful  of  bak- 
ing powder,  a  pinch  of  salt,  and  milk  enough  to  make  a  batter. 
Pour  into  a  greased  pan;  put  steamed  apples  on  top,  then  pour  on 
more  batter.  Steam  one-half  hour.  Serve  with  hard  sauce. 

Cream  Pudding. — Mix  one-half  cup  of  sugar  and  one  grated 
lemon.  Beat  six  eggs  to  a  froth  and  add  one  pint  of  flour,  one  pint 
of  milk  and  one  pint  of  rich  cream,  a  pinch  of  salt.  Bake  in  a  but- 
tered dish.  Serve  with  lemon  sauce. 

Tipsy  Pudding. — Saturate  a  loaf  of  sponge  cake  with  wine  or 
brandy;  make  a  rich  boiled  custard,  place  the  cake  in  a  deep  glass 
dish  and  pour  the  custard  over  it.  Stick  the  top  full  of  blanched 
almonds  and  serve  cold. 

Queen  of  Puddings. — One  pint  of  bread  crumbs,  one  quart  of 
milk,  one  cup  of  sugar,  yolks  of  four  eggs,  one  tablespoonful  of 
butter,  one  teaspoonful  of  Dr.  Price's  Extract  of  Lemon.  Bake; 
spread  with  a  layer  of  jelly  fruit.  Whip  the  whites  of  the  eggs  to 
a  froth  with  one  cup  of  sugar  and  the  juice  of  one  lemon;  then 
spread  on  top  and  brown. 

Rice  Meringue. — Boil  a  cupful  of  rice  in  one  quart  of  water 
until  tender,  drain  in  a  colander,  add  a  pint  of  milk,  a  tablespooa- 
ful  of  butter  and  the  yolks  of  six  eggs  beaten  with  two  cupfuls  of 
sugar,  with  the  juice  and  rind  of  a  lemon;  pour  in  a  baking  dish 
and  bake  in  a  quick  oven.  Beat  the  whites  of  the  eggs  with  a 
teacupful  of  powdered  sugar,  heap  over  the  top.  Set  in  oven  to 
brown. 

Orange  Pudding. — Peel  and  cut  up  six  oranges  _nto  the  bottom 
of  a  dish;  pour  over  them  a  custard.  Make  the  frosting  of  the 
whites  of  four  eggs  and  one-third  of  a  cup  of  sugar.  Spread  over 
the  top,  brown  a  little  and  serve  cold. 

Banana  Pudding. — Cut  stale  cake  in  thin  slices  and  line  a  dish 
with  slices.  Cover  the  cake  with  banana  sliced  very  thin.  Over 
this  pour  a  cupful  of  thin  boiled  custard.  Make  another  layer  of 
:ake  and  bananas  and  cover  with  custard.  Set  away  to  cool. 

Rice  Pudding. — One  quart  of  milk,  four  eggs,  one-half  cup  of 
rice,  three-quarters  cup  of  sugar,  one  tablespoonful  of  butter,  one- 
half  cup  of  raisins,  seeded  and  chopped;  boil  the  rice  five  minutes 
in  one  pint  of  milk.  When  cool,  add  the  yolks  of  the  eggs,  also 
butter  and  sugar,  then  the  pint  of  unboiled  milk,  the  whites  of  the 
eggs  and  the  raisins  last;  add  one  teaspoonful  of  nutmeg.  Cook 
one  hour  and  eat  cold. 

Try  Dr.  Price's  Onion  Relish.  Always  ready  to  use,  giving  the 
cooked  flavor  of  onions  to  soups,  meats,  etc. 

28 


Cottage  Pudding. — One  cup  of  milk,  half  cup  of  sugar,  two 
cups  of  flour,  one  egg,  one  tablespoonful  melted  butter,  two  tea- 
spoonfuls  baking  powder;  flavor  with  Dr.  Price's  Extract  of  Lemon; 
bake  one*half  hour.  Serve  with  lemon  sauce. 

Railroad  Pudding. — Beat  one  egg,  add  one  cup  of  sugar,  one 
teaspoonful  melted  butter,  one  and  one-half  cups  of  flour,  one  tea- 
spoonful  baking  powder,  one-half  cup  of  milk,  one  teaspoonful  of 
Dr.  Price's  Extract  of  Lemon;  bake.  Serve  with  foaming  sauce. 

Peach  Cottage  Pudding. — Stir  sliced  peaches  into  a  batter 
made  of  one-half  cup  of  sugar,  three  tablespoonfuls  of  melted  but- 
ter, one  beaten  egg,  one  cup  of  milk,  one  pint  of  flour,  three  tea- 
spoonfuls  of  baking  powder;  bake  in  a  loaf.  Serve  with  hard  sauce. 

Chocolate  Pudding. — Boil  one  pint  of  milk,  add  one-half  cup  of 
sugar,  two  tablespoonfuls  of  grated  chocolate,  one  large  spoonful 
of  corn  starch;  boil  until  thickened,  then  pour  into  a  mold  and 
place  on  ice.  Serve  with  cream  flavored  with  Dr.  Price's  Extract 
of  Vanilla. 

Fig  Pudding. — One-half  pound  of  figs,  one-quarter  pound  of 
bread  crumbs,  one  teacupful  of  milk,  two  and  one-half  ounces  of 
sugar,  three  ounces  of  butter  and  two  eggs;  chop  the  figs  fine  and 
put  in  the  butter,  sugar  and  eggs.  Butter  a  mold  and  sprinkle  with 
flour.  Steam  three  hours. 

Macaroni  Pudding. — One  cup  broken  macaroni,  one  quart  milk, 
four  eggs,  juice  and  grated  peel  of  one-half  lemon,  three-quarters 
of  a  cup  of  sugar  and  two  tablespoonfuls  of  butter;  boil  the  mac- 
aroni in  one-half  the  milk  until  tender;  while  hot  stir  in  the  butter, 
sugar,  lemon  and  eggs.  Bake  in  a  buttered  mold  one-half  hour. 

Delmonico  Pudding. — One  quart  of  milk,  one  tablespoonful  of 
corn  starch  .dissolved  in  cold  milk;  yolks  of  five  eggs  well  beaten, 
six  tablespoonfuls  of  sugar;  boil  five  minutes,  then  pour  into  pud- 
ding dish  and  bake  one  hour;  beat  the  whites  of  six  eggs  with  sugar 
and  flavor  with  Dr.  Price's  Extract  of  Lemon;  return  to  the  oven 
and  brown. 

Indian  Pudding. — Pour  enough  boiling  water  on  two  cups  of 
Indian  meal  to  wet,  add  one-half  cup  of  butter,  one  cup  of  sugar,  a 
pinch  of  salt;  two  cups  of  milk,  one-half  cup  of  molasses  and  one 
cup  of  seeded  raisins,  one  teaspoonful  of  Dr.  Price's  Essence  of 
Cinnamon  and  a  little  nutmeg.  Bake  three  hours  and  serve  with 
cream. 

A  good  appetite  is  essential  to  a  good  digestion,  and  digestion 
is  promoted  by  pure  food.  No  poisonous  oils  or  ethers  are  found  in 

Dr.  Price's  Delicious  Flavoring  Extracts. 

2y 


Tapioca  Fruit  Pudding.— Soak  one  cup  of  tapioca  over  night, 
cook  soft  in  water,  then  add,  and  cook  thoroughly,  one  pint  pre- 
served raspberries;  cool  in  a  mold  and  serve  with  sugar  and 
cream. 

Delicate  Pudding. — One  cup  of  sugar,  one  cup  of  milk,  one  egg, 
one  cup  of  raisins,  butter  the  size  of  an  egg,  two  teaspoonfuls  of 
baking  powder,  flour  enough  to  make  a  stiff  batter.  Steam  one  hour. 

Steamed  Berry  Pudding. — One  cup  of  sugar,  two  cups  of  flour, 
one  cup  of  milk,  two  cups  of  berries  and  two  teaspoonfuls  of  baking 
powder.  Steam  two  hours. 

Cup  Pudding. — One  cup  of  milk,  one  cup  of  molasses,  one  cup 
of  butter,  one  cup  of  flour,  one  teaspoonful  of  baking  powder; 
steam  two  hours.  Serve  with  wine  sauce. 

Brown-Top  Pudding. — Put  into  a  pudding  dish  slices  of  stale 
cake,  pour  over  it  a  custard  flavored  with  Dr.  Price's  Extract  of 
Lemon;  cover  the  top  with  a  meringue;  bake  brown.  Serve  with 
lemon  sauce. 

Boston  Pudding. — One  cup  of  sugar,  two-thirds  of  a  cup  of 
butter,  one  cup  of  milk,  three  cups  of  flour,  two  teaspoonfuls  of 
baking  powder,  two  tablespoonfuls  of  molasses,  one  cup  of  seeded 
raisins  and  a  pinch  of  salt.  Boil  four  hours. 

Snow  Pudding. — One-half  box  of  gelatine,  dissolve  in  one  pint 
of  boiling  hot  water;  when  nearly  cool  add  one  cup  of  sugar,  juice 
of  one  lemon,  strain;  add  whites  of  three  eggs  beaten  to  a  stiff  froth; 
beat  all  thoroughly  and  quickly;  pour  into  a  mold.  Serve  cold  with 
soft  custard  made  of  the  yolks  of  three  eggs,  one-half  teaspoonful 
of  corn  starch  stirred  in  one  pint  of  boiling  milk;  sweeten  to  taste 
and  flavor  with  one  teaspoonful  of  Dr.  Price's  Extract  of  Lemon. 

Fritters. — Four  eggs  well  beaten,  one  quart  of  flour,  two  heap- 
ing teaspoonfuls  baking  powder,  one-half  teaspoonful  of  salt,  milk 
to  make  a  batter;  fry  in  hot  lard;  sprinkle  with  sugar  or  eat  with 
syrup. 

Apple  Fritters. — One  cup  of  sweet  milk,  two  cups  of  flour,  two 
eggs,  one  teaspoonful  of  baking  powder,  one  tablespoonf ul  of  sugar; 
a  pinch  of  salt;  heat  the  milk  and  add  it  slowly  to  the  yolks  and 
sugar;  add  the  flour  and  whites  of  eggs;  stir  well;  add  thin  slices, 
of  sour  apples;  drop  from  spoon  into  boiling  hot  lard;  fry  light 
brown.  Serve  with  lemon  sauce. 

Peach  Fritters  and  Pineapple  Fritters  can  be  made  in  the  same 
way. 

Dr.  Price's  Delicious  Flavoring  Extracts  are  so  highly  concen- 
trated only  a  small  quantity  is  required  to  impart  the  fruit  flavor. 

30 


Cream  Fritters. — Stir  into  one  pint  of  sweet  milk  one  and  one- 
half  pints  of  flour  which  has  been  previously  mixed  with  two  heap- 
ing teaspoonf  uls  of  baking  powder,  adding  six  eggs  well  beaten,  one 
teaspoonful  of  salt,  and  lastly  one  pint  of  good  sweet  cream;  drop 
this  mixture  from  a  tablespoon  into  hot  lard  and  fry  same  as  dough- 
nuts. 

Apple  Charlotte. — Butter,  then  flour  a  pudding  dish;  line  it 
with  thin  slices  of  bread  buttered  on  both  sides;  put  a  thick  layer 
of  apples  cut  in  thin  slices,  sugar  and  a  little  cinnamon  and  a  few 
small  pieces  of  butter;  another  layer  of  bread  and  butter,  apples, 
sugar,  cinnamon,  and  butter  last.  Bake  slowly  for  two  hours, 
leaving  the  dish  covered  until  half  an  hour  before  serving,  then  let 
the  apples  brown  on  top. 


PUDDING  SAUCES. 


Lemon  Sauce. — One  pound  of  sugar,  three  ounces  of  butter, 
one-half  cup  of  water,  juice  and  rind  of  two  lemons;  boil  and  beat 
in  the  yolks  of  two  eggs;  when  cold  add  the  whites  of  two  well- 
beaten  eggs, 

Foaming  Sauce. — Beat  the  white's  of  three  eggs;  melt  one  cup 
of  sugar  in  a  little  water  and  boil;  stir  in  one  glass  of  wine  and  the 
eggs. 

Hard  Sauce. — One  cup  of  butter,  three  cups  of  sugar;  beat  to  a 
cream  and  flavor  with  Dr.  Price's  Extract  of  Lemon. 

Good  Pudding  Sauce. — Beat  together  four  tablespoonfuls  of 
sugar  and  four  ounces  of  butter;  stir  in  one  cup  of  boiling  water; 
flavor  with  one  teaspoonful  of  Dr.  Price's  Extract  of  Almond. 

Hard  Brandy  Sauce. — Two  cups  of  powdered  sugar,  one-half 
cup  of  butter  beaten  to  a  cream,  and  add  one  wineglass  of  brandy, 
half  teaspoonful  of  extract  of  cinnamon. 

White  Wine  Sauce. — Beat  to  a  cream  one-half  cup  of  butter 
and  two  and  one-half  cups  of  powdered  sugar,  add  one-half  cup  of 
boiling  water.  Stir  in  gradually  two  wineglasses  of  white  wine  and 
one  teaspoonful  of  extract  of  nutmeg;  put  into  a  double  boiler  and 
stir  until  the  sauce  is  hot,  but  do  not  let  it  boil.  Serve  cold. 

The  most  cultivated  palate  is  never  offended  by  these  Extracts, 
because  of  their  natural  fruit  flavors. 

31 


CUSTARDS,  CREAMS  AND   JELLIES. 


Blanc  Mange. — In  seasoning  custards  and  blanc  mange,  never 
use  ginger,  allspice,  mace  or  cloves.  Cinnamon  and  nutmeg  are  the 
only  spices  used,  but  the  fruit  essence  of  cinnamon  is  the  most  suit- 
able for  flavoring. 

Blanc  Mange  for  Summer  No.  i. — Sweeten  one  quart  of  cream 
and  flavor  with  one  teaspoonful  of  Dr.  Price's  Extract  of  Lemon; 
dissolve  one  tablespoonf  ul  of  gelatine  in  hot  water  and  pour  into 
the  cream.  Set  on  ice  and  serve  with  whipped  cream. 

Blanc  Mange  for  Summer  No.  2. — Take  two  cups  of  cream, 
one-half  ounce  of  gelatine,  one-half  cup  of  sugar,  one  teaspoonful 
Dr.  Price's  Extract  of  Vanilla;  dissolve  the  gelatine  in  water;  mix; 
let  it  come  to  a  boil,  then  pour  into  mold. 

Corn  Starch  Blanc  Mange. — Dissolve  three  tablespoonfuls  of 
corn  starch  in  one  pint  of  milk,  add  three  teaspoonfuls  of  sugar  and 
the  whites  of  three  eggs.  Put  this  mixture  into  a  pint  of  boiling 
milk.  Flavor  with  Dr.  Price's  Extract  of  Lemon;  pour  into  cups. 
Turn  out  when  cool  and  serve  with  jelly  and  cream. 

Neapolitan  Blanc  Mange. — Make  a  corn  starch  blanc  mange 
and  separate  into  four  parts;  put  the  white  into  the  bottom  of  the 
mold;  stir  into  one  part,  while  warm,  one  heaping  tablespoonf  ul  of 
grated  chocolate,  and  pour  into  the  same  mold  on  top  of  the  white; 
color  the  next  part  with  one-half  teaspoonful  of  Dr.  Price's  Fruit 
Coloring  and  pour  it  on  top  of  the  chocolate;  color  the  last  part 
with  the  yolk  of  an  egg  and  pour  all  into  the  mold.  Cut  into  thin 
slices  and  serve  with  whipped  cream. 

Velvet  Blanc  Mange. — Two  cups  of  sweet  cream,  one-half  cup 
of  gelatine  dissolved  in  hot  water,  one-half  cup  of  powdered  sugar, 
one  glass  of  white  wine,  one  teaspoonful  of  Dr.  Price's  Extract  of 
Almond;  boil  the  cream,  sugar  and  gelatine  until  it  is  smooth,  then 
take  it  from  the  fire  and  flavor  by  adding  the  wine  last.  Stir  well 
and  pour  into  a  mold. 

Macaroon  Custard. — Take  one  quart  of  milk,  set  it  on  to  boil; 
mix  one-half  tablespoonful  of  butter  and  three  of  flour,  and  stir 
into  the  boiling  milk;  beat  the  yolks  of  six  eggs  with  one-half  cup 
of  sugar;  stir  into  the  milk  and  take  from  the  fire  to  cool;  flavor 
with  Dr.  Price's  Extract  of  Orange;  now  crumble  one  dozen  mac- 
aroons over  the  top  of  the  dish  and  pile  on  meringue. 

The  superior  quality  of  materials  used  makes  Dr.  Price's  Deli- 
cious Flavoring  Extracts  the  finest  in  the  market. 

32 


;  ,  Boiled  Custard.— One  quart  of  milk,  two  eggs,  one  tablespoon- 
ful  of  corn  starch,  one  teacup  of  sugar,  one  teaspoonful  of  Dr. 
Price's  Extract  of  Vanilla. 

Almond  Custard. —One  pint  of  new  milk,  one  cup  of  sugar,  one- 
quarter  pound  of  blanched  almonds,  chopped;  stir  over  the  fire;  add 
the  well-beaten  yolks  of  four  eggs.  Flavor  with  Dr.  Price's  Extract 
of  Rose;  put  into  cups  and  pile  on  meringue. 

Gup  Custard. — Beat  four  eggs  with  two-thirds  of  a  cup  of  white 
sugar,  add  a  quart  of  rich  new  milk;  flavor  with  one  teaspoonful  of 
Dr.  Price's  Extract  of  Almond  or  Vanilla;  stir  all  together;  pour  into 
cups  and  place  them  in  a  dripping  pan  of  water;  set  in  an  oven  and 
bake  with  moderate  heat. 

Floating  Island. — One  quart  of  milk,  four  eggs,  whites  and 
yolks  beaten  separately,  four  tablespoonfuls  of  sugar,  two  tea- 
spoonfuls  Dr.  Price's  Extract  of  Vanilla,  one-half  cup  of  currant 
jelly;  heat  milk  to  scalding,  but  not  boiling;  beat  the  yolks,  stir  into 
them  the  sugar,  and  pour  upon  them  gradually,  mixing  well,  a  cup 
of  the  hot  milk;  return  to  saucepan  and  boil  until  it  begins  to  thick- 
en; when  cool,  flavor  and  pour  into  a  glass  dish;  heap  upon  the  top 
meringue  of  whites,  whipped  until  you  can  cut  it,  into  which  you 
have  beaten  the  jelly  a  teaspoonful  at  a  time. 

Dr.  Price's  Tapioca  Cream. — Soak  two  tablespoonfuls  of  tap- 
ioca over  night  in  just  enough  water  to  cover  it;  in  the  morning 
boil  one  quart  of  milk  with  the  soaked  tapioca,  by  placing  it  in  a 
tin  can  or  pail  set  in  water  to  boil;  add  two-thirds  of  a  cup  of  sugar 
and  a^ittle  salt;  beat  the  yolks  of  three  eggs  thoroughly;  when  the 
milk  has  boiled  ten  minutes,  stir  in  the  yolks,  remove  from  the  fire 
and  stir  rapidly  for  five  minutes,  so  that  it  will  not  curdle;  flavor 
with  Dr.  Price's  Extract  of  Vanilla;  pour  into  a  baker  or  pudding 
dish;  beat  the  whites  of  the  eggs  to  a  stiff  froth,  which  pour  over 
the  top  of  the  cream;  sift  sugar  over  the  top  and  brown  a  few  min- 
utes in  the  oven.  Serve  cold. 

Bavarian  Cream. — One  quart  of  sweet  cream,  yolks  of  ,four 
eggs,  one-half  box  of  gelatine,  one  cup  of  sugar,  two  teaspoonfuls 
of  Dr.  Price's  Extract  of  Vanilla;  soak  the  gelatine  in  one  cup  of 
cold  water  twenty  minutes,  then  pour  into  one  pint  of  boiling  hot 
sweet  cream;  add  the  yolks  of  the  eggs  well  beaten  and  heat  until 
it  begins  to  thicken,  then  take  from  the  stove  and  while  hot  add  the 
other  pint  of  cream  whipped  to  a  stiff  froth,  and  flavor  with  Dr. 
Price's  Extract  of  Zephyr.  Mold,  and  set  on  ice  until  ready  for  use. 

Dr.  Price's  Aromatic  Essence  of  Jamaica  Ginger,  prepared 
from  selected  roots,  is  useful  in  every  family. 

33 


Baked  Custard. — One  quart  of  milk,  four  beaten  eggs,  ftfur 
tablespoonfuls  of  sugar  and  a  pinch  of  salt. 

Fruit  Charlotte. — Line  a  mold  with  lady  fingers  and  sections  of 
oranges;  soak  one-half  package  of  gelatine  in  one  cup  of  cold 
water  for  one-half  hour;  pour  in  one  and  one-half  cups  of  hot  water 
and  stir  until  dissolved,  then  add  one  cup  of  sugar  and  set  in  ice 
until  it  begins  to  thicken.  Beat  the  whites  of  three  eggs  to  a  strong 
froth  that  does  not  separate;  mix  lightly  with  gelatine;  flavor  with 
Dr.  Price's  Extract  of  Orange  and  pour  into  a  mold.  Put  into  the 
refrigerator  until  ready  for  use. 

Charlotte  Russe. — One  pint  of  rich  cream  whipped  to  a  stiff 
froth,  one-half  cup  of  powdered  sugar,  whites  of  two  eggs,  two  tea- 
spoonfuls  of  Dr.  Price's  Extract  of  Zephyr;  line  a  glass  dish  with 
lady  fingers  or  smalFslices  of  cake,  and  pour  on  the  whipped  cream. 

Russian  Cream. — Four  eggc,  one  cup  of  sugar,  one  quart  of 
milk,  one-half  box  of  gelatine  dissolved  in  one  pint  of  hot  water; 
make  a  custard  of  the  milk,  sugar  and  yolks  of  eggs;  take  from  the 
stove  and  stir  in  the  well-beaten  whites  of  the  eggs,  add  the  gel- 
atine, and  flavor  with  Dr.  Price's  Extract  of  Lemon.  Pour  into  a 
mold  and  when  cold  serve  with  whipped  cream. 

Spanish  Cream. — One-half  box  of  gelatine,  one  quart  of  milk, 
yolks  of  three  eggs,  one  cup  of  sugar;  soak  the  gelatine  in  the  milk 
for  one  hour,  put  on  the  stove  and  stir  as  it  warms;  beat  the  yolks 
and  sugar  together  and  stir  into  the  boiling  milk;  flavor  with  Dr. 
Price's  Extract  of  Vanilla.  Pour  into  mold  and  serve  with  cream. 

Swan's-Down  Cream. — Whip  stiff  one  pint  of  rich  cream,  then 
beat  to  a  froth  the  whites  of  three  eggs,  sweeten  with  a  cup  of  sugar, 
and  flavor  with  two  teaspoonfuls  of  Dr.  Price's  Extract  of 
Almond.  Beat  all  together;  pour  into  a  glasfe  dish  and  set  into  a 
bowl  of  hacked  ice  to  send  to  the  table.  Eat  with  sponge  cake. 

Almond  Cream. — One  pint  of  milk  boiling  hot,  two  tablespoon- 
fuls of  corn  starch,  a  small  handful  of  almonds  blanched  and 
chopped  fine,  one  cupful  of  sugar.  When  quite  thick  take  from  fire 
and  pour  over  it  the  beaten  whites  of  three  eggs.  Set  on  ice  and 
serve  with  whipped  cream. 

Apple  Snow. — Pare  and  core  six  good-sized  apples,  steam  them 
in  two  tablespoonfuls  of  water  with  a  little  lemon  peel  till  quite  soft, 
add  one-fourth  pound  of  finely -sifted  white  sugar,  the  whites  of 
two  fresh  eggs.  Beat  it  well  for  three-quarters  of  an  hour  without 
stopping,  and  serve  heaped  up  in  custard  glasses. 

Dr.  Price's  Delicious  Flavoring  Extracts  have  no  equals.  They 
are  always  reliable. 

34 


Italian  Cream.— One-half  box  of  gelatine,  one-half  pint  of  milk; 
soak  the  gelatine  in  milk  one-half  hour;  add  a  pint  of  milk  and 
yolks  of  four  eggs,  stir  while  boiling,  and  sweeten  to  taste;  take 
from  the  stove  and  flavor  with  one  teaspoonful  of  Dr.  Price's 
Extract  of  Vanilla  and  one  wineglass  of  brandy;  stir  in  the  whites 
of  eggs  well  beaten;  pour  into  a  mold  to  harden. 

Rice  Cream. — Wash  half  a  cup  of  rice  and  cover  with  three 
cups  of  milk,  steam  until  soft,  add  one  pint  of  milk,  four  table- 
spoonfuls  of  sweet  cream,  the  yolks  of  three  eggs  beaten  with  half 
cup  of  sugar.  Put  all  in  a  double  kettle  and  let  it  cook  ten  min- 
utes. Pour  out  in  an  earthen  pudding-dish.  Frost  with  the  beaten 
whites  of  two  eggs,  to  which  is  added  four  tablespoonfuls  of  sugar 
and  a  teaspoonful  of  Dr.  Price's  Extract  of  Lemon;  set  in  the  oven 
a  few  minutes. 

Snow  Balls. — Wash  a  cupful  of  rice  and  put  in  a  saucepan 
with  a  cupful  of  milk;  boil  until  tender,  add  a  pinch  of  salt  and  put 
into  small  cups  to  cool.  When  cold,  turn  out  into  a  dish  and  pour 
over  boiled  custard. 

Wine  Jelly. — One  package  of  gelatine,  one  cup  of  cold  water; 
soak  two  hours.  Add  three  cups  of  sugar,  juice  of  three  lemons, 
pour  over  this  a  quart  of  boiling  water;  stir  until  dissolved.  Add 
one  pint  of  sherry  wine.  Strain  through  a  cloth  into  molds. 

Chocolate  Cream. — Soak  one-half  box  of  gelatine  in  one-half 
cup  of  warm  water  one  hour.  Add  to  the  same  one-half  cup  of 
grated  chocolate,  one-half  pound  of  white  sugar,  and  one  pint  of 
new  milk;  stir  all  together  and  boil  five  minutes  by  placing  the  ves- 
sel in  another  of  boiling  water,  then  add  one-half  pint  of  rich 
cream,  boil  one  minute.  Flavor  with  Dr.  Price's  Extract  of  Va- 
nilla, and  pour  into  molds  to  cool. 

Cider  Jelly. — This  can  be  made  the  same  as  wine  jelly  by  sub- 
stituting sweet  cider  in  place  of  the  wine. 

Fruit  Desserts. — Make  a  lemon  jelly  by  any  good  recipe  (see 
page  37);  have  ready  a  handful  of  candied  cherries,  some  Malaga 
grapes,  the  meat  of  two  oranges  and  two  bananas  sliced.  Pour  a 
little  jelly  into  a  mold  to  harden,  then  put  in  fruit  and  more  jelly, 
etc.  When  it  is  to  be  served,  break  it  up  and  serve  on  a  platter  with 
a  thin  custard  made  of  one  quart  of  milk  boiled  with  the  yolks  of 
four  eggs,  and  one  teaspoonful  of  Dr.  Price's  Extract  of  Lemon. 
The  jelly  may  be  made  in  two  parts,  coloring  one-half  pink  with 
Dr.  Price's  Fruit  Coloring. 

There  is  economy  in  strength,  and  there  is  strength  in  Dr. 
Price's  Delicious  Flavoring  Extracts 

35 


Lemon  Jelly. — To  a  package  of  gelatine  add  one  pint  of  cold 
water,  juice  of  four  lemons;  let  it  stand  one  hour.  Add  one  pint  of 
boiling  water,  one-half  teaspoonf  ul  of  Dr.  Price's  Extract  of  Lemon, 
three  cups  of  sugar.  Let  come  to  a  boil.  Strain  through  a  cloth 
into  a  mold.  Set  away  to  get  cold. 

Orange  Jelly. — Make  the  same  as  lemon  jelly,  using  one  lemon 
and  three  oranges. 


ICE  CREAMS,  ICES  AND  SHERBETS. 

Coffee  Ice  Cream. — One  pint  of  cream,  one  pint  of  new  milk, 
one  large  cup  of  sugar;  whip  the  cream  to  a  stiff  froth,  add  the 
sugar  and  milk;  flavor  with  two  tablespoonfuls  of  Dr.  Price's 
Extract  of  Coffee. 

Ice  Cream  No.  i. — Three  eggs  separated,  two  cups  of  sugar 
beaten  with  the  yolks;  add  one  pint  of  cream  and  one  quart  of 
milk,  beat  the  whites  of  eggs  light  and  mix  well;  flavor  with  one 
tablespoonf  ul  of  Dr.  Price's  Extract  of  Vanilla.  This  will  make  one 
gallon  of  cream. 

Ice  Cream  No.  2. — One  pint  of  cream,  one  cup  of  good  milk, 
one  cup  of  sugar,  whites  of  two  eggs  well  beaten,  one  tablespoonf  ul 
of  gelatine  dissolved  in  hot  water.  '  Flavor  with  Dr.  Price's  Extract 
of  Lemon. 

Fruit  Cream. — One  pint  of  cream,  one  pint  of  milk,  one  cup  of 
sugar,  one-half  pound  of  figs  chopped  fine,  one-half  pound  of 
almonds,  one  can  of  peaches,  one  teaspoonful  each  of  Dr.  Price's 
Extract  of  Orange,  Vanilla  and  Coffee;  mix  well  before  putting 
into  the  freezer. 

Frozen  Peaches. — One  can  or  twelve  large  peaches,  two  coffee 
cups  of  sugar,  one  pint  of  water  and  the  beaten  whites  of  three 
eggs;  break  the  peaches  and  stir  all  ingredients  together.  Freeze 
the  whole  into  form. 

Roman  Punch  No.  i. — Juice  of  eight  lemons  and  five  oranges, 
three  pints  of  sugar,  three  pints  of  water;  boil  and  strain;  add  one 
wineglass  of  rum  and  two  of  champagne;  also  the  beaten  whites  of 
three  eggs.  Freeze. 

Lemon  Ice. — The  juice  of  six  lemons  and  one  large  sweet 
orange,  one  quart  of  water  and  two  cups  of  sugar.  Stir  until  dis- 
solved and  freeze  in  the  usual  manner. 

Ignorance  and  want  of  judgment  lead  to  the  injudicious  use  of 
extracts  containing  poisonous  oils  and  ethers. 

8C 


Cream  a  la  Rose. — Two  quarts  of  fresh  cream,  two  cups  of 
sugar,  one  teaspoonf  ul  of  Dr.  Price's  Fruit  Coloring,  two  teaspoon- 
fuls  of  Dr.  Price's  Extract  of  Rose,  yolks  of  twelve  eggs;  heat  the 
cream  boiling  hot;  stir  the  sugar  in,  then  the  coloring  and  flavoring; 
beat  the  yolks  light  and  pour  in  the  cream,  stirring  all  the  time; 
boil  in  double  boiler  until  it  thickens.  Freeze. 

Italian  Tutti-Frutti.— Take  a  large  form  for  ice  cream;  have 
ready  as  great  a  variety  of  ripe  fruit  as  possible,  watermelon 
included;  seed  the  watermelon,  cut  it  into  lozenges  or  squares,  put 
a  layer  of  it  into  the  form,  sugaring  it  well  with  granulated  sugar; 
then  a  layer  of  varied  fruits;  sugar  abundantly,  and  proceed  in' this 
way  until  the  form  is  packed  full  of  fruit  and  sugar;  cover  it,  set 
in  double  boiler  just  long  enough  for  the  sugar  to  dissolve  and  the 
juices  to  be  started;  then  let  it  cool;  when  cold,  freeze.  This  is  the 
genuine  tutti-frutti  and  is  delicious. 

Peach  Ice  Cream. — One  pint  of  peaches  run  through  a  sieve 
and  sweetened  to  taste;  one  pint  of  cream,  one  of  milk,  sweetened, 
whites  of  two  eggs;  mix  milk  and  cream,  put  in  freezer  as  soon  as 
it  sets,  add  peaches,  freeze  five  minutes  and  add  the  eggs  whipped 
light.  Freeze  hard. 

Strawberry  Ice. — Crush  two  quarts  of  strawberries  with  two 
pounds  of  sugar;  let  them  stand  an  hour  or  more;  squeeze  them  in 
a  straining  cloth,  pressing  out  all  juice;  add  to  this  an  equal 
measure  of  water,  and  when  half  frozen  the  beaten  whites  of  eggs 
in  the  proportion  of  three  to  a  quart. 

Currant  Ice. — A  refreshing  ice  is  made  of  currants,  raspberries, 
or  equal  parts  of  each.  Squeeze  enough  fruit  in  a  jelly  bag  to  make 
a  pint  of  juice;  add  a  pint  each  of  water  and  sugar;  pour  the  whole 
boiling  hot  on  the  whites  of  three  eggs,  Beaten  to  a  stiff  froth,  and 
whip  the  mixture  thoroughly;  when  cool,  freeze  in  the  usual  man- 
ner. Any  juicy  fruit  may  be  prepared  in  this  manner. 

Orange  Sherbet. — Juice  of  six  oranges,  two  lemons,  one  pint 
of  sugar,  two  tablespoonfuls  of  gelatine  soaked  in  cold  water;  mix 
the  juice  with  one  pint  of  cold  water,  add  the  sugar  and  pulp  of 
fruit,  stir  in  the  gelatine  and  flavor  with  one  teaspoonful  of  Dr. 
Price's  Extract  of  Orange.  Freeze  like  ice  cream. 

Pineapple  Sherbet. — One  can  of  grated  pineapple,  or  one  pint 
of  fresh  fruit,  one  pint  of  sugar,  one  pint  of  water,  one  tablespoon- 
ful  of  gelatine  dissolved  hi  hot  water,  and  one  tablespoonf ul  of  Dr. 
Price's  Extract  of  Lemon.  Mix  well  and  freeze. 

Dr.  Price's  Delicious  Flavoring  Extracts  have  the  taste  and 
smell  of  the  natural  fruits. 

37 


Almond  Milk. — Almond  milk  is  a  delicious  Coverage,  but  it 
does  not  keep  long.  Take  three  dozen  fresh  almonds,  blanched, 
and  pound  to  a  paste;  two  lumps  of  sugar  and  one  pint  of  water; 
mix  one  gill  of  boiling  water  with  the  almonds;  when  you  have 
pounded  them  in  a  mortar,  strain,  return  to  the  mortar  and  pound 
with  more  water  until  you  have  used  a  pint  in  all;  sweeten  to  taste. 

Pomegranate  Sherbet. — Juice  and  pulp  of  four  oranges,  one- 
quarter  of  a  box  of  gelatine  dissolved  in  hot  water,  one  cup  of 
sugar,  one  pint  of  cold  water,  one  teaspoonful  of  Dr.  Price's  Fruit 
Coloring  and  one  teaspoonful  of  Dr.  Price's  Extract  of  Ideal. 

Pudding  Glace. — Thicken  one  pint  of  new  milk  wfth  two  table- 
spoonfuls  of  arrowroot;  boil  three  pints  of  milk,  pour  in  the  pint  of 
thickened  arrowroot,  also  three  eggs  and  three  cups  sugar;  stir  in 
one-half  pound  each  of  chopped  figs,  raisins  and  sitron.  Flavor 
with  Dr.  Price's  Extract  of  Vanilla.  Freeze. 

Frozen  Pudding. — One  pint  of  cream,  yolks  of  four  eggs.  Make 
a  syrup  of  one  pound  of  sugar  and  one  pint  of  water,  put  on  the 
fire  until  boiling;  then  stir  in  forty  blanched  almonds  pounded  fine, 
two  ounces  each  of  chopped  citron,  raisins  and  currants,  one  ounce 
each  of  candied  orange  and  lemon  peel,  one  glass  of  brandy. 
Freeze. 

Raspberry  Royal. — Put  four  quarts  of  berries  into  a  stone  jar; 
pour  one  quart  of  cider  vinegar  over  them;  add  one  pound  of 
sugar;  mash  to  a  paste  and  let  stand  in  the  sun  four  hours;  strain 
out  all  the  juice  and  add  one  pint  of  brandy;  put  into  bottles;  seal 
and  lay  in  the  cellar;  stir  two  tablespoonfuls  into  a  glass  of  ice 
water  when  you  wish  to  use  it. 

Fruit  Sherbet. — Fruit  sherbets  are  now  being  sold  at  confec- 
tioner's stores,  but  they  can  be  as  easily  made  at  home.  Mash  any 
ripe  fruit  and  pass  it  first  through  a  coarse,  then  through  a  fine 
sieve.  To  every  quart  of  juice  add  a  quart  of  water,  and  sweeten 
with  powdered  sugar;  when  the  sugar  is  dissolved  strain  again  and 
keep  in  the  refrigerator  until  wanted. 

Kumyss. — Take  seven  pints  of  milk,  three  pints  of  tepid  water, 
one-half  of  a  cake  of  yeast  and  thirty  lumps  of  loaf  sugar;  dissolve 
the  yeast  in  part  of  the  tepid  water,  dissolve  sugar  in  the  rest; 
when  both  are  thoroughly  dissolved,  mix  all  the  ingredients  and  let 
stand  over  night;  in  morning,  strain  and  place  in  bottles;  bottles 
must  be  tightly  corked  and  fastened,  let  stand  for  two  or  three  days 
before  using.  A  little  less  sugar  could  be  used,  if  too  sweet. 

If  health  is  considered,  use  only  reliable  articles  like  Dr.  Price's 
Delicious  Flavoring  Extracts. 

38 


A  Delightful  Fruit  Punch. — Dissolve  a  pound  and  one-quarter 
of  sugar  in  a  quart  of  boiling  water;  add  the  grated  rind  of  one 
lemon  and  one  orange,  grate  only  the  yellow  rind,  the  least  bit  of 
the  white  will  make  it  bitter;  stir  in  two  tables poonfuls  of  gelatine 
that  has  soaked  for  an  hour  in  a  half  cup  of  water;  simmer  for  five 
minutes  until  the  gelatine  is  thoroughly  dissolved;  take  from  the 
fire,  and  when  cool  add  Dr.  Price's  Extract  of  Orange  or  Lemon  to 
suit  the  taste;  when  cold  put  in  a  freezer  and  stir  until  frozen^  do 
not  stir  rapidly,  but  slowly  and  evenly;  color  with  Dr.  Price's  Fruit 
Coloring  (perfectly  harmless),  if  desired. 

Strawberry  Sherbet. — One  quart  of  berries  crushed  to  a  paste, 
three  pints  of  water,  juice  of  one  lemon,  one  teaspoonful  of  Dr. 
Price's  Extract  of  Orange;  mix  and  let  it  stand  three  hours;  strain 
out  the  juice  into  one  pound  of  sugar;  stir  well  and  set  on  ice  until 
ready  to  use. 

Roman  Punch  No.  2. — Three  cups  of  good  lemonade,  one  glass 
of  champagne,  one  glass  of  rum,  two  tablespoonfuls  of  Dr.  Price's 
Extract  of  Orange,  whites  of  two  eggs,  one-half  pound  of  sugar; 
mix  well  and  serve  in  glasses  half  filled  with  broken  ice. 

Claret  Punch. — One  quart  of  claret,  one-half  pint  of  ice  water; 
cover  two  lemons  sliced  thin  with  one-half  cup  of  powdered  sugar; 
let  them  stand  ten  minutes;  add  the  water  and  wine;  mix  well; 
serve  in  glasses  half  full  of  pounded  ice. 

Jamaica  Ginger  Beer.— One  four-ounce  bottle  of  Dr.  Price's 
Jamaica  Ginger,  one  ounce  cream  of  tartar,  six  quarts  of  water, 
one  pound  of  sugar,  grated  rind  of  one  lemon;  mix  and  heat  through, 
add  one-half  cake  yeast;  bottle^  tie  down  the  corks  and  lay  in  cel- 
lar. Good  in  four  days. 


CONFECTIONERY. 


Uncooked  French  Candies. — For  the  uncooked  cream,  break 
the  whites  of  two  eggs  into  a  bowl,  add  an  exactly  equal  measure 
of  cold  water,  and  stir  in  powdered  sugar  until  you  have  it  stiff 
enough  to  be  moulded  into  shape  by  the  fingers;  flavor  with  any 
essence  you  like.  Now,  for  the  varieties  to  be  made  with  either  of 
these  as  a  foundation:  Mold  some  of  the  cream  into  little  balls 
half  an  inch  in  diameter,  and  clap  on  either  side  the  half  of  an 
English  walnut;  have  ready  some  chocolate  melted  in  a  bowl  set 

To  give  artistic  touches  to  table  delicacies  use  Dr.  Price's  Ex- 
quisite Fruit  Coloring. 

39 


dver  a  boiling  teakettle,  and  after  these  little  balls  of  cream  are  dry, 
stick  a  long  hat  pin  into  them  and  dip  into  the  melted  chocolate, 
and  you  have  most  delicious  chocolate  creams;  roll  them  in  until 
thoroughly  coated;  they  may  also  be  dipped  in  the  chocolate  after 
putting  the  nuts  on,  or  the  cream  may  be  colored  with  a  few  drops 
of  Dr.  Price's  Fruit  Coloring.  Another  variety  is  given  by  adding 
the  peel  of  an  orange  or  lemon  to  the  cream,  and  as  it  thins  some- 
what, stir  in  more  sugar/  For  cream  figs,  tear  the  fig  in  two,  leav- 
ing it  joined  at  the  stem  end,  insert  an  oblong  piece  of  the  cream 
and  press  the  fig  together  at  the  bottom;  serve  dates  the  same  way. 
Pineapple  or  any  kind  of  preserved  fruit  may  be  drained  from  the 
syrup,  cut  into  slices  and  rolled  in  the  cream.'  A  novel  candy  is 
made  by  molding  some  of  this  candy  into  a  flat  pan,  spread  with 
any  kind  of  jelly  that  is  so  stiff  that  it  can  be  cut  with  a  knife,  and 
put  on  another  layer  of  cream.  A  most  delightful  nut  candy  is  made 
by  stirring  several  kinds  of  chopped  nuts  into  the  cream,  then  make 
into  squares  or  bars,  and  wrap  in  waxed  papers  if  it  is  to  be  kept 
for  any  length  of  time.  Seeded  raisins,  figs  and  citron,  chopped 
fine,  make  a  fruit  mixture  that  can  be  used  in  the  same  way.  The 
cream  may  be  flavored  with  Dr.  Price's  Extract  of  Chocolate  and 
colored  with  a  few  drops  of  Dr.  Price's  Chocolate  Brown  Coloring. 

Maple  Creams. — Take  one-half  as  much  water  as  maple  sugar, 
cook  without  stirring,  and  when  nearly  done  put  in  a  small  piece  of 
butter;  try  in  water,  and  when  it  begins  to  harden  take  off  and  stir 
rapidly  until  it  becomes  a  waxen  substance;  then  make  in  balls  and 
put  halves  of  English  walnuts  on  either  side,  putting  on  a  greased 
plate  to  cool; 

Chocolate  Creams. — Two  cups  pulverized  sugar,  one-half  cup 
cream,  flavor  to  suit  taste  with  Dr.  Price's  Extract  of  Vanilla;  boil 
five  minutes  and  make  into  balls  while  hot;  take  as  much  chocolate 
as  required  and  steam  over  a  teakettle;  when  soft,  cover  the  balls 
and  set  them  away  to  harden.  4 

Marshmallows. — Dissolve  one-half  pound  of  white  gum  arabic 
in  plrrt of  water,  strain  and  add  one-half  pound  fine  sugar  and  place 
over  the  fire,  stirring  constantly  until  the  syrup  is  dissolved,  and 
'all  of  th£  consistency  of  honey;  add  gradually  the  whites  of  four 
eggs  well-beaten;  stir  the  mixture'  im til  it  becomes  somewhat  thin 
•and  does  not  adhere  to  the  fiti-gfer; -flavor  to  taste  with  Dr.  Price's 
Extract  of  Vanilla  and  pour  into  a  tin  slightly  dusted  with  powdered 
starch,  arid  when  cool  divide  into  small  squares. 

In  all  particulars  that  constitute  perfect  flavors,  Dr.  Price's  can 
not  be  approached  by  the  various  extracts  in  the  market. 

40 


Vanilla  Taffy. — One  pound  white  sugar,  one  cup  cream,  one 
ounce  gum  arabic;  boil  sugar  and  cream  together;  when  half  done 
add  dissolved  gum  arabic;  when  done,  flavor  with  Dr.  Price's 
Extract  of  Vanilla. 

Butter  Scotch. — Three  pounds  "A"  coffee  sugar,  one-quarter 
pound  butter,  one-half  teaspoonful  cream  tartar,  eight  drops  Dr. 
Price's  Extract  of  Lemon;  add  sufficient  water  only  to  dissolve  the 
sugar;  boil  without  stirring  till  it  will  easily  break  when  dropped 
in  cold  water,  and  when  done  add  the  lemon;  pour  into  a  well-but- 
tered dripping-pan  one-quarter  inch  thick,  and  when  partly  cold 
mark  off  into  small  squares. 

Cream  Walnuts. — Two  pounds  white  sugar,  one  teacup  of 
water,  boil  until  it  threads;  flavor  highly  with  Dr.  Price's  Extract 
of  Vanilla;  take  from  the  fire  and  stir  until  white  and  creamy;  have 
walnuts  prepared,  make  the  candy  into  small  round  cakes;  press 
walnuts  into  the  sides,  drop  in  granulated  sugar. 

Cocoanut  Cream  Candy. — One    cocoanut,    one    and    one-half 
pounds  granulated  sugar;  put  sugar  and  milk  of  cocoanut  together, 
heat  slowly  until   sugar  is  melted;   then  boil  five  minutes;   add, 
cocoanut  (finely  grated),  boil  ten  minutes  longer,  stir  constantly  to, 
keep  from  burning;  pour  on  buttered  plates;  cut  in  squares;  will 
take  about  two  days  to  harden;  use  prepared  cocoanut  when  other 
cannot  be  had. 

Hoarhound  Candy. — Boil  two  ounces  dry  hoarhound  in  one 
and  one- half  pints  of  water  for  about  half  an  hour,  strain  and  add 
three  and  one-half  pounds  of  brown  sugar;  boil  over  a  hot  fire  until 
sufficiently  hard;  pour  out  in  flat,  well-greased  tins,  and  mark  in 
sticks  or  small  squares  with  a  knife  as  soon  as  cool  enough  to  retain 
its  shape. 

Molasses  Candy. — One  cup  molasses,  one  cup  sugar,  butter 
size  of  an  egg  (sweet  and  not  salt),  and  a  tablespoonful  vinegar; 
boil,  but  do  not  stir,  until  it  hardens  when  dropped  into  cold  water; 
when  done,  stir  in  a  teaspoonful  of  soda  and  beat  well;  pour  into 
buttered  pans,  and  when  cool  pull  until  white;  cut  into  sticks;  flavor 
if  desired  just  before  pouring  out  to  cool. 

Hickory-Nut  Candy. — One  cup  hickory-nut  meats,  two  cups 
sugar,  half  cup  water;  boil  sugar  and  water  without  stirring  until 
thick  enough  to  spin  to  a  thread;  flavor  to  suit  taste  with  Dr.  Price's 
Extract  of  Vanilla;  set  in  cold  water;  stir  quickly  until  white,  then 
stir  in  the  nuts;  turn  into  flat  tin;  when  cold  cut  into  squares. 

Artistic,  delicate  and  tasteless  are  Dr.  Price's  Fruit  Colors. 
Use  will  prove  their  merit. 

41 


Honey  Candy. — One  pint  of  white  sugar,  water  enough  to  dis- 
solve it,  and  four  tablespoonfuls  of  honey;  boil  until  it  becomes 
brittle  on  being  dropped  into  cold  water;  pull  when  cooling. 

Chocolate  Caramels  No.  i. — One  and  one-half  cups  of  grated 
chocolate,  four  of  brown  sugar,  one  and  one-half  of  cold  water, 
butter  size  of  an  egg  and  two  tablespoonfuls  sharp  vinegar;  boil  on 
the  top  of  a  stove  over  a  brisk,  fire  until  it  becomes  brittle  when 
dropped  in  water;  do  not  stir,  but  shake  the  vessel  while  boiling; 
flavor  with  two  teaspoonfuls  Dr.  Price's  Extract  of  Vanilla  just 
before  taking  from  the  fire;  pour  into  a  buttered  and  floured  drip- 
ping-pan and  check  off  into  even  squares  while  soft. 

Chocolate  Caramels  No.  2. — Take  four  ounces  of  chocolate; 
put  into  a  saucepan  with  one-half  teacup  of  water  and  dissolve; 
then  add  three  pounds  sugar,  one-half  pint  of  cream  and  one  small 
teaspoonful  of  cream  of  tartar;  stir  slowly  until  it  will  crack;  when 
done,  pour  in  buttered  pans  and  mark  off  in  squares. 

Hickory-Nut  Macaroons. — To  hickory  nuts  pounded  fine,  add 
mixed  ground  allspice  and  nutmeg;  make  a  frosting  as  for  cakes; 
stir  in  the  meats  and  spices,  putting  in  enough  only  to  make  it  con- 
venient to  handle;  flour  the  hands,  and  make  the  mixture  into  balls 
about  the  size  of  a  nutmeg;  lay  them  on  tins  well-buttered,  giving 
room  to  spread;  bake  in  a  quick  oven;  use  washed  butter  for  greas- 
ing the  tins;  lard  or  salt  butter  gives  an  unpleasant  taste. 

Lemon  Drops. — One  cup  of  powdered  sugar,  two  teaspoonfuls 
of  Dr.  Price's  Extract  of  Lemon,  water  enough  to  dissolve;  boil 
until  crisp  when  dropped  into  water;  drop  in  buttered  plates  in 
drops  to  cool. 

Cream  Candy. — One  pound  white  sugar,  one  tablespoonful 
vinegar,  one  teaspoonful  Dr.  Price's  Extract  of  Lemon,  one  tea- 
spoonful  cream  tartar;  add  a  little  water  to  moisten  sugar,  boil 
until  brittle;  put  in  extract,  then  turn  quickly  out  on  buttered 
plates;  when  cool,  pull  until  white  and  cut  into  squares. 

Pop-Corn  Candy. — Put  into  an  iron  kettle  one  tablespoonful  of 
butter,  three  tablespoonfuls  of  water  and  one  cupful  of  white  sugar; 
boil  until  ready  to  candy,  then  throw  in  three  quarts  of  nicely 
popped  corn;  stir  vigorously  until  the  sugar  is  evenly  distributed 
over  the  corn;  take  the  kettle  from  the  fire  and  stir  until  it  cools  a 
^ittle;  in  this  way  you  may  have  each  kernel  separate  and  all 
coated  with  the  sugar. 

Dr.  Price's  Onion  Relish  appeals  to  the  taste,  giving  an  appe- 
tizing relish  to  whatever  used. 

42 


Peppermint  Drops. — One  cupful  of  sugar  crushed  fine  and  just 
moistened  with  boiling  water,  then  boil  five  minutes;  take  from  the 
fire  and  add  cream  of  tartar  size  of  a  pea;  mix  well  and  add  one- 
half  teaspoonf  ul  of  Dr.  Price's  Essence  of  Peppermint;  beat  briskly 
until  mixture  whitens,  then  drop  quickly  upon  white  paper;  have 
cream  of  tartar  and  essence  of  peppermint  measured  while  the 
sugar  is  boiling.  If  it  sugars  before  it  is  all  dropped,  add  a  little 
water[_and  boil  a  minute  or  two. 

Wintergreen  drops  are  made  the  same  way  by  using  one-half 
teaspoonful  of  Dr.  Price's  Essence  of  Wintergreen. 

Stick  Candy. — One  pound  of  granulated  sugar,  one  cup  of 
water,  one-quarter  cup  of  vinegar,  one-half  teaspoonful  of  cream  of 
tartar,  one  tablespoonful  of  glycerine;  flavor  with  a  teaspoonful  of 
Dr.  Price's  Extract  of  Vanilla,  Rose  or  Lemon;  boil  all  except  the 
flavoring  until  crisp  when  dropped  into  water;  when  cooked,  add 
one-half  teaspoonful  of  soda;  after  pouring  into  greased  pans  to 
cool,  pour  a  teaspoonful  of  Dr.  Price's  Flavoring  Extract  over  the 
top;  when  partly  cool,  pull  white;  draw  into  sticks  and  cut  with 
shears.  Color  with  one  teaspoonful  of  Dr.  Price's  Fruit  Coloring. 


ONION  SALAD  DRESSING. 


Place  in  a  soup  plate  (not  bowl)  a  piece  of  ice  about  the  size  of 
an  egg;  three-quarter  teaspoonful  of  salt;  one-half  teaspoonful  of 
Dr.  Price's  Onion  Relish;  cayenne  pepper  to  suit;  one  tablespoonful 
tomato  catsup.  Stir  these  with  the  ice.  Then  add  one  table- 
spoonful  of  table  oil;  two  tablespoonfuls  of  vinegar.  Mix  all  well 
together,  stirring  ice  around  with  other  ingredients  so  all  will  be 
cold.  More  or  less  oil  and  vinegar  can  be  added  to  suit  taste. 
This  is  one  of  the  most  palatable  dressings  for  lettuce,  chicory  or 
endive,  escarole,  watercress,  cold  asparagus  tips,  romaine,  or  any 
of  the  combinations  with  cucumbers,  tomatoes,  etc. 


Aside  from  their  excellence  there  is  economy  in  using  Dr. 
Price's  Delicious  Flavoring  Extracts,  as  being  pure  it  takes  less  to 
flavor. 

43 


DECORATIVE  DISHES. 

Peach  Sherbet. — One  quart  of  white  peaches  canned,  or  on« 
dozen  fresh  peaches;  mash  and  strain,  beat  with  a  spoon  until  per- 
fectly smooth.  One  pound  of  sugar,  one  quart  of  water,  boil 
together  for  five  minutes;  while  hot  add  one  tablespoonful  of  gela- 
tine which  has  been  dissolved  in  four  tablespoonf uls  of  water  for 
half  an  hour,  strain,  and  when  cold  add  peaches,  and  juice  of  one 
lemon.  Color  to  taste  with  Dr.  Price's  Fruit  Coloring.  When 
partly  frozen  add  the  beaten  white  of  one  egg. 

Sunshine  Cream. — One  quart  of  cream,  one  quart  of  milk,  one 
and  one-half  cups  of  sugar,  one  tablespoonful  of  flour.  Mix  sugar 
and  flour  together  thoroughly,  boil  the  milk,  stir  in  sugar  and 
flour,  and  boil  until  the  consistency  of  cream;  when  cool,  add 
cream,  flavor  with  one  teaspoonf  ul  of  Dr.  Price's  Extract  of  Zephyr. 

Grape  Sherbet. — One  quart  of  white  canned  grapes  mashed 
fine,  the  juice  of  four  lemons;  sweeten  to  taste.  Color  a  delicate 
pink  with  Dr.  Price's  Fruit  Coloring.  When  partly  frozen  stir  in 
the  beaten  white  of  one  egg. 

Sunshine  Cake. — One  and  one-half  tumblers  of  sifted  powdered 
sugar,  one  tumbler  of  flour  sifted  four  times,  the  whites  of  eleven 
eggs,  one  teaspoonful  of  Dr.  Price's  Extract  of  Orange,  and  the 
yolks  of  six  eggs.  Beat  the  whites  of  eggs  stiff,  add  sugar,  then 
flour,  add  the  yolks  of  eggs  beaten  very  light,  last  the  baking 
ppwder.  Make  a  boiled  frosting,  flavor  with  Dr.  Price's  Extract 
of  Zephyr. 

Almond  Cream  Cake. — Two  cups  of  sugar,  one  cup  of  butter 
creamed,  one  cup  of  milk,  three  and  one-half  cups  of  flour,  and 
the  whites  of  eight  eggs,  beaten  stiff;  ac'd  last  two  teaspoonf  uls  of 
baking  powder;  bake  in  layers. 

ICING. — Two  cups  of  sugar,  the  juice  of  one  lemon,  one  cup  of 
water,  boil  to  a  clear,  thick  syrup.  Pour  into  the  beaten  whites  of 
three  eggs;  flavor  with  Dr.  Price's  Extract  of  Almond. 

Ideal  Cake. — Two  cups  of  pulverized  sugar,  one-half  cup  of 
butter,  creamed;  one  cup  of  milk,  two  cups  of  flour,  one  of  corn 
starch,  the  whites  of  seven  eggs  beaten  stiff,  two  teaspoonfuls  of 
baking  powder;  flavor  with  Dr.  Price's  Ideal  Extract. 

Peach  Cake. — Make  any  good  white  cake,  bake  in  layers;  slice 
peaches  very  thin,  prepare  cream  by  whipping  and  sweetening.  Put 
peaches  between  layers,  pour  cream  over  each  layer  of  peaches. 

Dr.  Price's  Onion  Relish  does  not  fill  the  house  with  the  odor  of 
onions  nor  disagreeably  affect  the  breath. 

44 


Delicious  Cakes. — One  cup  of  sugar,  one-half  cup  of  butter, 
two  eggs,  the  yolks  and  whites  beaten  separately,  one-half  cup  of 
milk,  one  and  one-half  cups  of  flour,  one  teaspoonf  ul  baking  powder. 
Flavor  with  Dr.  Price's  Extract  of  Zephyr;  bake  in  small  crescent- 
shaped  tins.  Make  a  boiled  frosting  and  color  with  any  of  Dr. 
Price's  Fruit  Colors.  These  are  dainty  served  at  an  afternoon  tea. 

Rose  Cake. — Use  recipe  for  Angels'  Food  No.  1,  flavoring  with 
Dr.  Price's  Extract  of  Rose. 

Rose  Mousse. — Soak  one-quarter  of  a  box  of  gelatine  for  half 
an  hour  in  one-quarter  of  a  cup  of  cold  water.  Whip  one  pint  of 
cream,  add  the  gelatine  and  two-thirds  of  a  cup  of  sugar,  one  tea- 
spoonful  of  Dr.  Price's  Extract  of  Rose.  Stir  carefully  until  it 
begins  to  stiffen,  put  in  a  freezer;  when  nearly  frozen  place  in  a 
mold  packed  in  ice  and  salt,  let  stand  for  one  or  two  hours. 

Ideal  Ice. — One  pint  of  cream,  one  cup  of  good  milk,  one  cup 
of  sugar,  the  whites  of  two  eggs  well  beaten.  Flavor  with  Dr. 
Price's  Ideal  Extract.  When  partly  frozen  remove  dasher  and 
beat  in  one-half  cup  of  Jamaica  rum,  freeze  to  the  consistency  of 
an  ice  and  serve  in  glasses. 

Frozen  Mint. — Make  a  plain  lemon  ice,  and  when  frozen  add 
the  following:  three  tablespoonfuls  of  water,  one-half  teaspoonf  ul 
of  Dr.  Price's  Essence  of  Peppermint.  Pack  the  freezer,  and  let 
it  stand  some  time.  Serve  as  you  would  a  cordial,  in  small  wine- 
glasses. This  is  considered  a  good  aid  to  digestion. 

Muscat  Water  Ice. — Take  the  juice  of  four  lemons,  mix  with 
two  cups  of  granulated  sugar  and  let  it  stand  for  half  an  hour. 
Soak  one  tablespoonful  of  gelatine  in  a  quarter  of  a  cup  of  cold 
water  for  half  an  hour,  then  add  half  a  cup  of  boiling  water,  stirring 
until  dissolved;  three  cups  of  water  added  to  the  lemon  and  sugar 
gradually,  stirring  constantly;  put  in  the  gelatine  and  one-half  cup 
of  sherry.  This  is  very  pretty  if  colored  a  delicate  brown  with  Dr. 
Price's  Chocolate  Brown  Color.  Freeze  and  serve  in  cups. 

Corn  Starch  Flummery. — Put  in  a  double  boiler  one  quart  of 
water,  a  saltspoonful  of  salt,  four  tablespoonfuls  of  corn  starch, 
let  it  come  to  a  boil,  then  stir  in  the  beaten  whites  of  three  eggs» 
again  let  it  come  to  a  boil.  Serve  with  the  following  sauce:  One 
cup  of  sugar,  butter  the  size  of  an  egg,  yolks  *f  two  eggs,  one  tea- 
spoonful  of  corn  starch,  one  teacup  of  hot  water,  one  teaspoonful 
of  Dr.  Price's  Extract  of  Zephyr;  stir  constantly  and  let  it  come  to 
a  boil.  Serve  hot. 

If  the  housewife  desires  flavors  at  cheap  figures  she  must 
expect  quality  to  correspond. 

45 


INDEX. 


CAKES. 

PAGE 

Angels'  Food  No.  1 15 

Angels'  Food  No.  2 15 

Black  or  Wedding  Cake  11 

Bride's  Cake 14 

Caramel  Cake 13 

Chocolate  Loaf  Cake...  12 
Chocolate  Marble  Cake..  13 

Citron  Cake 12 

Clove  Cake 12 

Cocoanut  Loaf  Cake 12 

Coffee  Cake 12 

Cream  Sponge  Cake 15 

Cup  Cake 13 

Delicate  Cake 15 

Fig  Cake 12 

Fruit  Cake 11 

Gold  Cake 14 

Hickory-Nut  Cake 12 

Imperial  Cake 12 

Lunch  Cake 14 

Marble  Cake 13 

Mottled  Cake 13 

Plain  Fruit  Cake 11 

Pound  Cake  No.  1 14 

Pound  Cake  No.  2 14 

Pound  Sponge  Cake 15 

Quick  Sponge  Cake 14 

Silver  Cake 14 

Spice  Cake 12 

Washington  Cake 13 

White  Cream  Cake 14 

White  Lady  Cake 14 

White  Mountain  Cake..  14 

White  Pound  Cake 14 

White  Sponge  Cake....  15 

LAYER  CAKES. 

Almond  Cake 15 

Apple  Jelly  Cake 10 

Chocolate  Cake 16 

Cocoanut  Cake 16" 

Cream  Cake 16 

Fig   Cake 16 

Hickory-Nut  Cake 17 

Lemon  Jelly   Cake 16 

Metropolitan  Cake 17 


LATER  CAKES— Cent 'd. 

PAGE 

Minnehaha  Cake 17 

Orange  Cake 15 

Pineapple  Cake 17 

Pink   and  -White  Layer 

Cake 17 

Rolled  Jelly  Cake 17 

ICING  FOR  CAKES. 

Almond  Icing 18 

Boiled  Frosting 18 

Cream  Frosting „  18 

Chocolate  Icing 18 

Frosting 18 

Soft  Icing 18 

The  Best  Icing 18 

Water  Icing 18 

SMALL  CAKES. 

Almond  Cookies 19 

Almond  Drops 22 

Almond  Jumbles 20 

Anise  Drops 20 

Boston  Cream  Cake 22 

Bread  Cake 22 

Chocolate  Wafers 20 

Cream  Puffs 22 

Dew  Drops 23 

Doughnuts \ 20 

Fried  Cakes  NQ.  1 21 

Fried  Cakes  No.  2 21 

Fruit  Cookies 19 

Fruit  Ginger  Bread 21 

Ginger  Bread 21 

Ginger  Cookies 21 

Ginger  Drops 22 

Ganger  Snaps 21 

Lemon   Cookies 19 

Lemon  Jumbles 20 

Molasses  Cookies 19 

Philadelphia  Jumbles...  19  I 

Ring  Jumbles 20 

Scotch  Cakes 18  j 

Soft     Sugar     Ginger 

Bread 21 

Spice  Drops 23 

46 


SMALL  CAKES— Cont'd. 

PAGE 
Sponge    Ginger     Bread 

(Eggless) 21 

Sugar  Cookies 19 

Tea  Cakes 19 

The  Best  Cookies 20 

The  Best  Ginger  Bread  22 

PASTRY. 

Almond  Tarts 26 

Apple  Pie 24 

Chocolate  Pie 24 

Cherry  Pie 25 

CheeseCakes 26 

Cocoanut  Pie 24 

Cocoanut  Tarts 26 

Cream  Pie  No.  1 24 

Cream  Pie  No.  2 24 

Cream  Tarts 25 

Currant  and  Raspberry 

Tarts 25 

Custard  Pie 24 

Lemon  Pie 24 

Lemon  Cream  Pie 24 

Marlborough  Pie 24 

Mince  Pie  Meat 25 

Peach  Pie 25 

Pie  Crust  No.  1 23 

Pie  Crust  No.  2 23 

Pie  Crust  No.  3 23 

Pie  Crust  No.  4 23 

Puff  Paste  No.  1 23 

Puff  Paste  No.  2 23 

Pumpkin  Pie 25 

Strawberry  Short  Cake  26 

Sweet  Potato  Pie 25 

Tarts 25 

Tart  Shells 26 

Victoria  Pie 25 

DUMPLINGS. 

Apple  Dumplings 26 

Baked  AppleDumplings  26 

Barberries 27 

Peach  Dumplings 26 

Steamed   Apple  Dump- 
lings   26 


PUDDINGS. 

PAGE 

Apple  Charlotte 31 

Apple  Fritters 30 

Banana  Pudding 28 

Boston  Pudding 30 

Brown-Top  Pudding 30 

Chocolate  Pudding 29 

Christmas    Plum    Pud- 
ding    27 

Cottage  Pudding 29 

Cream  Fritters 31 

Cream  Pudding 28 

Cup  Pudding 30 

Delicate  Pudding 30 

Delmonico  Pudding 29 

Fig  Pudding- 29 

Fritters 30 

Fruit  Pudding  No.  1 27 

Fruit  Pudding  No.  2 27 

Graham  Pudding 27 

Indian  Pudding 29 

Macaroni  Pudding 29 

Orange  Pudding 28 

Peach  Cottage  Pudding  29 

Puff  Pudding 28 

Queen  of  Puddings 28 

Railroad  Pudding 29 

Rice  Pudding 28 

Rice  Meringue 28 

Snow  Pudding 30 

Steamed  Berry  Pudding  30 

Suet  Pudding 27 

Tapioca  Fruit  Pudding  30 
Tipsy  Pudding 28 

PUDDING  SAUCES. 

Foaming  Sauce 31 

Good  Pudding  Sauce...  31 

Hard  Brandy  Sauce 31 

H  ard  Sauce 31 

Lemon  Sauce 31 

White  Wine  Sauce 31 

CUSTARDS,  CREAMS  AND 
JELLIES. 

Almond  Cream 34 

Almond  Custard 33 

Apple  Snow 34 

Baked  Custard 34 

Bavarian  Cream 33 

Blanc  Mange 32 

Blanc  Mange  for  Sum- 
mer No.  1..  .32 


CUSTARDS,   ETC.— Cont'd. 

PAGE 

Blanc  Mange  for  Sum- 
mer No.  2 32 

Boiled  Custard 33 

Charlotte  Russe 34 

Chocolate  Cream 35 

Cider  Jelly 35 

Corn     Starch      Blanc 

Mange 32 

Cup  Custard 33 

Dr.    Price's  Tapioca 

Cream 33* 

Floating  Island 33 

Fruit  Charlotte 34 

Fruit  Desserts '...  35 

Italian  Cream 35 

Lemon  Jelly 36 

Macaroon  Custard 32 

Neapolitan  BlancMange  32 

Orange  Jelly 36 

Rice  Cream. 35 

Russian  Cream 34 

Snow  Balls 35 

Spanish  Cream 34 

Swan's  Down  Cream...  34 
Velvet  Blanc  Mange....  32 
Wine  Jelly 35 

ICE  CREAM,  ICES  AND 
SHERBETS. 

A     Delightful     Fruit 

Punch 39 

Almond  Milk 38 

Claret  Punch 39 

Coffee  Ice  Cream 36 

Cream  a  la  Rose 37 

Currant  Ice 37 

Fruit  Cream ,...  36 

Frozen  Peaches 36 

Frozen  Pudding 38 

Fruit  Sherbet 38 

Ice  Cream  No.  1 36 

Ice  Cream  No.  2 36 

Italian  Tutti-Frutti 37 

Jamaica  Ginger  Beer...  39 

Kumyss 38 

Lemon  Ice 36 

Orange  Sherbet 37 

Peach  Ice  Cream 37 

Pineapple  Sherbet 37 

Pomegranate  Sherbet..  38 

47 


ICE  CREAM,  ETC.— Cont'd. 

PAGE 

Pudding  Glace 38 

Roman  Punch  No.  1 36 

Roman  Punch  No.  2 39 

Raspberry  Royal 38 

Strawberry  Ice 37 

Strawberry  Sherbet....  39 

CONFECTIONERY. 

Butter  Scotch 41 

Cream  Walnuts 41 

Chocolate  Cara  mels 

No.  1 42 

Chocolate  Caramels 

No.  2 42 

Chocolate  Creams 40 

Cocoanut  Cream  Candy  41 

Cream  Candy 42 

Hickory-NutMacaroons  42 

Hickory-Nut  Candy 41 

Hoarhound  Candy 41 

Honey  Candy.. 42 

Lemon  Drops 42 

Maple  Creams 40 

Molasses  Candy 41 

Marshmallows 40 

Pop-Corn  Candy 42 

Peppermint  Drops 43 

Stick  Candy 43 

Uncooked'  French 

Candies 39 

Vanilla  Taffy 41 

DECORATIVE  DISHES. 

Almond  Cream  Cake...  44 
Corn  Starch  Flummery  45 

Delicious  Cakes 45 

Frozen  Mint 45 

Grape  Sherbet 44 

Ideal  Cake • 44 

Ideal  Ice 45 

Muscat  Water  Ice 45 

Peach  Cake 44 

Peach  Sherbet 44 

Rose  Cake 45 

Rose  Mousse 45 

Sunshine  Cake 44 

Sunshine  Cream 44 

WEIGHTS  AND  M  E  A  s  - 
URES 10 

ONION  SALAD  DRESSING  43 


D?  PRICE'S 

WHEAT  FLAKE  CELERY 


III 


1OR     NEARLY 
three  genera- 
tions   I   have 
been     known 
among  grocers  as  a  pio- 
neer in  the  scientific  man- 


ufacture of  pure  foods.  The  articles  which  bear  my 
name  are  to-day  staples  upon  the  shelves  of  grocers  of 
two  continents,  and  I  know  that  seven  out  of  every  ten 
American  housewives  will  acknowledge  that  my  produc- 
tions are  the  best  in  their  line. 

Forty  years  of  my  life  have  been  devoted  to  pure- 
food  manufacture,  and  during  all  that  time  I  have  been 
possessed  with  the  belief  that  evolution  would  develop 
a  pure,  ready-to-eat,  wheat  flake  health  food.  I,  there- 
fore, with  entire  confidence,  have  placed  in  the  market 
Dr.  Price's  Wheat  Flake  Celery  Food,  which  I  consider 
the  triumphant  achievement  of  a  lifetime. 


'/I 


MANUFACTURED  ONLY    BY  THE 

PRICE  CEREAL  FOOD  CO 

.CHICAGO. 


Send  your  name  and  address  in  full  and  we  will  mail  you,  free  of 
charge,  Dr.  Price's  Wheat  Flake  Cook  Book. 


*'»-\Vo«*>V 

EXTRACT 


EXTRACT 

ALMOND! 


LEMC 


EXTtADT 

OF   TRUE 

CHOCOLATE 


EXTRACT 
COFFEE 


pRpRICE'5  ^ 

ESSENCE 

PEPPEBMiNT 


pRpRICE'5 

ESSENCE 
WINTEBGREEN 


FRUIT  j 
COLORING! 


-  or 

ANISE11 


• 


PRICE  FLAVORING  EXTRACT  co. 


Look  upon  cheap  Extracts  as  evidence 

of  impurity; 
Pure  articles  cannot  be  sold  as  cheap  as 

adulterated  ones. 

& 

Perfect  purity  and  excellent  quality, 
Rather  than  adulterations  for  the  sake  of 
cheapness. 


